How to Make Perfect Paleo Pumpkin Chocolate Chip Cookies

Rabu, 15 Mei 2019

Paleo Pumpkin Chocolate Chip Cookies.

You can have Paleo Pumpkin Chocolate Chip Cookies using 11 ingredients and 8 steps. Here is how you cook that.

You need 1/3 cup of cup butter, ghee, coconut oil - melted (I use butter, because yum!).
It's 1/3 cup of pumpkin puree (I used canned puree from the organic section of my grocery store).
Prepare 1/3 cup of maple syrup (buy local for best quality/taste).
It's 1 large of egg.
Prepare 1 tsp of pure vanilla extract.
You need 1 cup of tapioca flour OR arrowroot flour.
It's 1/3 cup of coconut flour.
It's 1 tsp of pumpkin pie spice (I used a generous amount of Saigon Cinnamon, Allspice and a pinch of ground ginger instead).
You need 1/2 tsp of baking soda.
It's 1 pinch of of sea salt.
It's 1/3 cup of chocolate chip (I used carob chips from the Bulk Barn).

With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla..
Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.).
Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.).
Preheat oven to 375°F..
Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon..
Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven).
Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack..
Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!.

Low sugar dessert