Pumpkin Chocolate Chip Cookies
I have made several pumpkin cookies before…. and I feel like they have all just been "okay.” These have the PERFECT amount of pumpkin + spice, and an amazing texture to compliment the flavours!
1 1/4 cups oat flour*
3/4 cup tahini*
1/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup maple syrup
1 egg (or flax egg if vegan)
2 tbs pumpkin pie spice
1 tsp baking soda
1 heaping cup of dairy free chocolate chips *
1 scoop collagen peptides (optional, but great source of protein)
sea salt flakes for topping
dash of cardamom (optional)
*I always just blend oats up in my blender until it is fine (saves you a trip to the store and is cheaper!)
*Kirkland chocolate chips are dairy free and a lot cheaper than other brands.
*I used this Arz Fine Foods Tahini - it is usually a great price!
Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together ONLY the oat flour, pumpkin pie spice, cardamom (if using), pumpkin, tahini, maple syrup, collagen peptides (if using), and chocolate chips! The dough should be thick. If it's not, add a little bit more oat flour.
Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do NOT skip this step!
While the dough is chilling, preheat oven to 350F.
Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
Using a 2” cookie scoop (or spoon), scoop dough and form cookies. With the cookie scoop, you will get about 12.
Bake for 10 minutes. (if your cookies are smaller bake for less time) Remove from the oven, bang pan on the counter and sprinkle with salt. (sometimes I add a few more chocolate chips on top!) Let the cookies settle before eating!
The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside
Adapted from Kale Junkie. She uses almond four to make them grain free.
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