14
November
2015
Pumpkin Chocolate Chip Cookies
The key to these cookies is using fresh squash puree. You can use your favorite variety, either pumpkin or another type of squash like butternut or kuri. Roasting and pureeing squash is relatively easy and if you choose a large one, it will yield more than what you need for this recipe. You can either double the recipe to use it all or freeze the leftovers for future use.
Makes 24 cookies
Ingredients
- 1 cup pumpkin puree (or butternut squash puree)
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup spelt flour (OR for gluten-free version, use ¼ cup sorghum flour + ¼ cup rice flour + ¼ cup arrowroot powder)
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp dried ginger spice
- 1 tsp fine sea salt
- ½ cup chocolate chips
Method
Visit Eat2Run.com for the recipe instructions!
