Pumpkin Chocolate Chip Cookies
PUMPKIN CHOCOLATE CHIPS COOKIES
FOOD AS MEDICINE
Pumpkin is an incredibly rich source of Vitamin A with 200% your daily need in one cup. It contains soluble fiber and zinc to support blood sugar balance as well as insulin regulation. It is used in this cookie recipe to provide moisture and texture while also being a fun twist on a classic chocolate chip cookie! The nut butter and coconut oil provide healthy fats to blunt glycemic index and with 9g total carbs per cookie these can work as part of a real food keto approach!
1/4 cup cashew butter (no added oils or sweeteners)
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1 tsp vanilla extract
2 cups almond flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp pumpkin spice blend
1/2 cup dark chocolate chips or bar, chopped (70% or higher)
Preheat the oven to 350. Line a baking sheet with unbleached parchment paper. Add the cashew butter, egg, pumpkin puree, coconut oil, coconut sugar and vanilla to a bowl and whisk until well combined. Place almond flour, baking soda, sea salt and pumpkin spice in a separate bowl and mix to incorporate. Slowly add the dry ingredient mixture to the wet and mix until a dough forms. Fold in the chocolate chips. If needed, set in fridge for 30 minutes until easy to scoop. Scoop and roll the dough into tablespoon sized balls and place on the parchment paper. Flatten with the palm of your hand as these cookies do not spread much! Bake for 10-12 minutes until set and beginning to brown.
Makes about 20 cookies
Nutrition per serving: 130 Calories, 10g Fat, 9g Carbs, 3g Protein, 2g Fiber
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