Pumpkin Chocolate Chip Cookies
(from Food Matters® – The Recipe Book)
1 ½ cups pumpkin, skin removed, cut into 1 inch cubes
¼ cup softened butter or coconut oil
½ cup pure maple syrup
1 tsp natural vanilla bean powder or extract
1 ¼ cups coconut flour or buckwheat flour
1 tsp aluminum-free baking powder
¼ tsp unrefined sea salt
2 tsp cinnamon powder
50 grams of 70-85% dark chocolate chips or chop a block roughly into chunks
1. Preheat oven to 355 degrees F. Rub a couple of tablespoons of melted coconut oil over pumpkin. Roast the pumpkin for 45 minutes or until soft. Allow to cool slightly.
2. In a bowl, mix the pumpkin pieces, butter/coconut oil, maple syrup and vanilla. Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter. Stir through your chocolate chips/chunks.
3. Spoon tablespoon-sized rounds onto a grease-proof baking paper-lined tray. Spread these out with the back of a spoon so they are about 1 cm thick. Bake for about 15-20 minutes. They will still be soft; the underside should become golden brown.
4. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. They are really good when they’re still warm!