Pumpkin Chocolate Chip Cookies
Is there really anything better than warm chocolate chip cookies straight out of the oven?
I don’t think so.
My friend Leah’s mother ships her a fresh batch of Pumpkin Chocolate Chip cookies every fall. These cookies are less cookie-like and more cake-like. Which makes them soft, chewy, and delicious.
I decided to try and make my own this year, with some healthy substitutions of course.
What You Need:
1 Cup of Organic Grass Fed Butter (2 Sticks), Softened
1 Cup Organic White Raw Sugar
1 Cup Coconut Sugar (used in place of brown sugar)
2 Large Organic Farm Fresh Eggs
1 Teaspoon of Vanilla
1 Cup Canned Pumpkin Puree
3 Cups Whole Wheat Flour (used in place of all-purpose)
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
2 Cups Organic Dark Chocolate Chips (60-70% Cacao)
Eco-Parchment Paper or Silpat Silicone Baking Mat
What You Do:
Heat the oven to 350 degrees F.
Line your baking sheets with the eco-friendly parchment paper or Silpat.
Using a mixer, beat the butter until smooth.
Beat in the white and coconut sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs, 1 at a time. Then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds.
Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and cook for 15 to 20 minutes or until the cookies are just browned around the edges.
Remove the cookies sheets from the oven and let them rest for 2 minutes before moving them to a cooling rack.
Allow to cool and enjoy!