{Flourless & Healthy} Pumpkin Chocolate-Chip Cookies
{Flourless & Healthy} Pumpkin Chocolate-Chip Cookies takes around 18 minutes from beginning to end. This recipe serves 12 and costs 33 cents per serving. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 130 calories. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 1513 people were glad they tried this recipe. It is brought to you by Chelsea's Messy Apron. A mixture of cinnamon, pumpkin pie spice, oat flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Several people really liked this side dish. With a spoonacular score of 45%, this dish is good. If you like this recipe, you might also like recipes such as Healthy Pumpkin Chocolate Chip Cookies {Vegan}, The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies, and Flourless Chocolate Chip Cookies.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
1 teaspoon baking soda
2 tablespoons brown sugar
1/2 cup canned pumpkin (not pumpkin pie filling)
1/4 cup chocolate chunks, optional
1/2 teaspoon cinnamon
1/2 cup dark chocolate chips (or milk, semi-sweet, or nuts)
1 large egg
2 tablespoons honey
1 cup oat flour (oats that have been blended)
1/2 teaspoon pumpkin pie spice
Equipment:
food processor
blender
bowl
baking sheet
oven
Cooking instruction summary:
In a bowl, beat together the pumpkin, honey, and egg. Beat in the brown sugar.In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, and oat flour.Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. **Make sure to measure the oat flour AFTER blending the oats and not before **Combine the wet and dry and mix until just combined. Do not overstir.Stir in the chocolate chips.Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.Using a cookie scoop, scoop out the dough onto a cookie sheet.Press the chocolate chunks (and extra chocolate chips if desired) into the tops of these cookies and bake for 6-8 minutes.These cookies taste best (in my opinion) a little under-baked - they are soft, chewy, and chocolatey!
Step by step:
1. In a bowl, beat together the pumpkin, honey, and egg. Beat in the brown sugar.In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, and oat flour.Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. **Make sure to measure the oat flour AFTER blending the oats and not before **
2. Combine the wet and dry and mix until just combined. Do not overstir.Stir in the chocolate chips.Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.Using a cookie scoop, scoop out the dough onto a cookie sheet.Press the chocolate chunks (and extra chocolate chips if desired) into the tops of these cookies and bake for 6-8 minutes.These cookies taste best (in my opinion) a little under-baked - they are soft, chewy, and chocolatey!
Nutrition Information:
covered percent of daily need
