KW Naturopath shares recipe for Pumpkin Chocolate Chip Cookies

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!

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