Pumpkin Chocolate Cookies

Pumpkin Chocolate Cookies is a gluten free and dairy free recipe with 12 servings. One portion of this dish contains roughly 6g of protein, 17g of fat, and a total of 216 calories. For 75 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up maple syrup, ginger, nutmeg, and a few other things to make it today. 436 people were glad they tried this recipe. It is brought to you by My Whole Food Life. From preparation to the plate, this recipe takes about 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 35%. Try Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies, Pumpkin Chocolate Chip Cookies with Chocolate Ganache, and Chocolate Pumpkin Cookies for similar recipes.

Servings: 12

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cookies:In a food processor, combine all the ingredients until smooth. Place in the fridge for 5 minutes to firm slightly.Using a cookie scoop, drop cookies onto a lined baking sheet.Place the baking sheet in the freezer while you make the chocolate coating.For the chocolate coating:In a double boiler, melt the chocolate and coconut oil. Use a spoon to drizzle the chocolate over the cookies. Place back in the freezer for 15 minutes to firm up.

 

Step by step:

1. For the cookies:In a food processor, combine all the ingredients until smooth.

2. Place in the fridge for 5 minutes to firm slightly.Using a cookie scoop, drop cookies onto a lined baking sheet.

3. Place the baking sheet in the freezer while you make the chocolate coating.For the chocolate coating:In a double boiler, melt the chocolate and coconut oil. Use a spoon to drizzle the chocolate over the cookies.

4. Place back in the freezer for 15 minutes to firm up.

Nutrition Information:

covered percent of daily need

 

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