Let’s kick off the fall with a seasonal treat – a pumpkin cookie. We’re talking lunchbox, after school snack, dessert, treat for mama with coffee. Although these Chocolate Chunk Pumpkin Cookies have a dose of chocolate in each bite, the other ingredients shine through too making these a favorite fall treat.
We grow buttercup squash in place of pumpkins because of their sweetness and preferred flavor.
With our usual robust harvest, some are stored whole while others are made into a puree.
It gets frozen in 1/2 cup portions and gets used in place of pumpkin where recipes call for it. Click here if you’re interested in making your own “pumpkin puree”.
Summer has returned for a few days but the evenings have a nip in the air, so I was inspired to bake. I literally threw these together one evening. They’re a grain free rendition of another cookie that’s way back in my archives. Almost 2 years ago now I’ve been grain free. Grain free baking is a personal preference over gluten-free, having textures and flavors that are more palatable.
Which leads me to…I’m so excited for this weekends cooking class menu. I’ll be sharing an amazing grain free and flaky rolled pie crust in my mini apple pie recipe (to die for!!) and these beautiful Pear Streusel Muffins
that are also grain free and are outstanding. If you’re free this Saturday from 11 -1, come cook with us and eat a deliciously healthy lunch. More on the menu and details here. Come and taste for yourself how delicious real food is!
Speaking of real food here’s the cookie recipe.
Chocolate Chunk Pumpkin Cookies (makes 2 dozen)
1 3/4 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/4 cup coconut oil, room temperature
1/2 cup coconut sugar
2 tablespoons maple syrup
1/2 cup pumpkin puree (homemade or canned)
2 teaspoons vanilla extract
1 cup semi sweet chocolate chunks, chopped coarsely
1/2 cup chopped walnuts (optional)
Position an oven rack in the middle of the oven. Preheat oven 350 degrees. Line a cookie sheet with parchment paper.
In a medium bowl whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt. Set aside.
In another bowl beat the eggs, coconut oil, coconut sugar, maple syrup, pumpkin puree and vanilla extract.
Fold the dry ingredients into the wet ingredients until combined. Fold in chocolate chunks and walnuts (if using).
Drop by rounded heaping tablespoons onto prepared baking sheet about 2 inches apart.
Bake for 10 minutes on middle rack. Transfer fresh cookies to cooling rack right away.