This morning Jack is scheduled for a sleep deprivation EEG with his neurologist, so we woke at 5:00 am. I have been putting together lunch, took my shower, got the bags packed for the kiddos, and Jack watched Thomas (a few times). I figured I would whip up some Paleo Pumpkin Chocolate Chip Cookies for breakfast. Yup, for breakfast. 🙂
These cookies are full of fiber and made with pure pumpkin. They are egg-less, gluten-free, soy-free, vegetarian, and can be made vegan friendly and dairy-free with subbing butter for coconut oil, or Earth Balance . Typically, I avoid butter in baking and eating, but I really like it in this recipe. Also, I have never tried this recipe with granulated sugar, and find the maple syrup keeps the cookie smooth and sweetened with a nice underlying maple flavor. I only use Enjoy Life chips because they are allergen friendly and small. You can also use broken up dark chocolate.
- 1/2 Cup coconut flour
- 1/2 Cup maple syrup
- 1/2 Cup canned pumpkin
- 1/2 Cup butter, melted
- 1 Tablespoon vanilla extract
- 1/2 Teaspoon pink Himalayan sea salt
- 1/2 Teaspoon baking soda
- 2 Teaspoon allspice
- 1/2 Cup Enjoy Life chocolate chips
- 1 Tablespoon Chia seeds
- Mix wet ingredients into large bowl.
- Mix all dry ingredients into a separate dish and gradually add to dry ingredients while beating well. I used my stand mixer, but a hand mixer works great too.
- Scoop onto non-stick baking sheet.
- Bake at 350 for about 20 minutes.
- Allow to cool on a cookie rack.
These cookies do have a tendency to crumble. Allow to sit on cookie sheet for a few minutes before moving to the cooling rack.
The Joyful Homemaker