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Pumpkin Chocolate Chip Cookies

Servings: 22 cookies of 28 g each


INGREDIENTS

  • Dry
  • 100 g (1 cup) almond flour
  • 40 g (1/3 cup) coconut flour
  • 18 g (2 tbsp) powdered cream
  • 85 g (1/2 cup) sweetener – ground to confectionery powder
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2½ ml) baking powder
  • 2 tsp (10 ml) ground cinnamon
  • 1/2 tsp (2½ ml) ground ginger powder
  • 1/4 tsp (1¼ ml) nutmeg
  • 1/4 tsp (1¼ ml) ground cardamom
  • 3 g (1/2 tsp) salt – ground to fine powder
  • Wet
  • 113 g (1/2 cup) unsalted butter – melted and cooled
  • 75 g (1/3 cup) pumpkin puree
  • 5 g (1 tsp) maple extract
  • 1 large egg
  • Other
  • 85 g (1/2 cup) sugar free - chocolate chips of your choice, reserve and set aside some of the chocolate chips

DIRECTIONS

  • Dry Ingredients
  • 1.   Place a fine mesh sieve over a large mixing bowl and add all of the dry ingredients: almond flour, coconut flour, cream powder, finely ground confectionery sweetener, baking soda, baking powder, cinnamon, ginger powder, nutmeg powder, cardamon powder, fine salt. Stir with a whisk to pass through the sieve. Whisk to combine

  • Wet Ingredients
  • 2.   In a second bowl, add the melted and cooled butter, pumpkin puree, maple extract and the egg. Whisk well to a velvety smoothness

  • 3.   Transfer the wet ingredients to the dry ingredient bowl. Fold until well combined and a smooth cookie dough has formed. Place the non-reserved chocolate chips into the bowl. Fold to distribute the chips through the dough
    Baking

  • 4.   Use a one tablespoon-sized ice cream scoop to form the chocolate chip dough into balls and place onto a parchment-lined cookie sheet. Place the dough balls about two inches apart. Gently press the dough balls to flatten into about 2 inch or 5 cm disks. Place the reserved chips on top

  • 5.   Preheat the oven to 350 F or 177 C. Place baking sheet in the middle position of preheated oven and bake for 11 minutes. Remove tray from oven. The cookies will be soft and look underdone. Let cookies cool in the tray for 10 to 15 minutes. Cookies will still be soft, but will harden as they cool. Using a spatula, transfer the cookies to a cooling tray. Cool completely for a couple of hours and until the cookies are at room temperature
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

This recipe can easily be doubled to make extra cookies. To make freezer prep-ahead cookies, make the pumpkin chip cookie dough, scoop and shape. Place onto a tray and freeze, then arrange frozen cookie dough in a freezer safe container, separating layers with either parchment or cling wrap. Label and date. To bake, thaw and then bake as directed. Don’t thaw and refreeze the cookies - Just pull out what you need and keep the rest frozen.

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  • By Angela Wilkes
  • Cuisine: American
  • Category: Desserts
  • Created: October 10, 2023

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