Pumpkin Molasses Chocolate Chip Cookies (paleo, gluten free, vegan optional, low sugar)
I can't believe it's been nearly 2 months since I've written a recipe post! We have had a very exciting and busy fall. In September, Matt and I had the amazing opportunity to go to Europe for a conference he was asked to speak at. We spent one week in Paris at the conference and one week in Portugal on vacation. We ate all the food and drank all the wine (and champagne) and it was a spectacular trip.
Between our travels, the girls starting preschool and having 3 birthdays and our anniversary in the last month, I got out of the habit of creating and posting new recipes. I also fell off of the candida diet wagon on my trip but I had planned on doing that. Now, with the holidays approaching I want to get back on track with a low sugar diet so I don't ruin all of my hard work! I am back in the kitchen working on new, seasonal recipes.
Fall is my favorite time of year for baking and these soft, pillowy, pumpkin cookies do not disappoint. They are sweetened mostly with stevia and have just enough molasses added to give them a really rich flavor. I used Guittard dark chocolate chips but if you want them to be sugar free you can use Lily's brand of stevia sweetened chocolate chips. (I was out of them or I would have used them too!) The pumpkin seeds add a nice crunch. The cookies can easily be made vegan by swapping the egg for a flax egg.
Pumpkin Molasses Chocolate Chip Cookies
Makes 16 cookies
1 cup of tigernut flour (substitute almond flour or any gluten free flour blend)
1/4 cup of arrowroot starch
2 Tbs of coconut flour
1 tsp of baking soda
1/2 tsp of sea salt
1 1/2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
1/4 tsp of ground cloves
1 cup of pumpkin puree
1 egg (substitute 1 Tbs of ground flax mixed with 3 Tbs of water, let sit for 5 minutes until thick)
1/2 cup of melted coconut oil
2 Tbs of molasses
1 tsp of vanilla extract
3 droppers of liquid stevia (I like NuStevia brand)
1/4 cup of dark chocolate or sugar free chocolate chips
2 Tbs of raw pumpkin seeds or chopped nuts
Preheat the oven to 375 degrees F.
In a medium mixing bowl combine the flours, baking soda, sea salt, and spices. In another bowl combine the melted coconut oil, pumpkin, egg, molasses, vanilla and stevia. Mix until well combined. Scoop the wet mixture into the dry ingredients and mix until the dough comes together. Add the chocolate chips and pumpkin seeds and stir until just combined.
Scoop 1 Tbs of the dough and roll into a small ball. Place on a parchment paper lined baking sheet and press down to flatten the ball slightly. Bake at 375 degrees for 9-10 minutes. Let the cookies cool for a few minutes before transferring them to a cooling rack.
And...a few of my favorite snap shots from our trip!