Pumpkin Chocolate Chip Cookies
Adapted from AllRecipes via My Baking AddictionYields 16 large cookies
Adapted from AllRecipes via My Baking AddictionYields 16 large cookies
Ingredients:
1 cup canned pumpkin
1 cup honey
1/2 cup coconut oil
1 egg
2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon allspice
1 cup canned pumpkin
1 cup honey
1/2 cup coconut oil
1 egg
2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups DARK chocolate chips
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups DARK chocolate chips
Directions:
Combine pumpkin, honey, oil, and egg.
In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, allspice, and salt.
Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm (they don't look done, so just stick a fork or something in to make sure they aren't gooey, these are very soft and moist cookies)
Let cookies cool for 10 minutes, then transfer to wire rack.
When wrapped tightly with plastic wrap or stored in an airtight container, the cookies last for 5 days.
Combine pumpkin, honey, oil, and egg.
In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, allspice, and salt.
Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm (they don't look done, so just stick a fork or something in to make sure they aren't gooey, these are very soft and moist cookies)
Let cookies cool for 10 minutes, then transfer to wire rack.
When wrapped tightly with plastic wrap or stored in an airtight container, the cookies last for 5 days.
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