My oldest daughter, Cassidy enjoys baking. This pumpkin chocolate cookie recipe has been a favorite of hers since she was 7 years old. Back in 2008 it was published the 1st Holistic Moms Network cookbook, “Growing Healthy Families – Cooking with Holistic Moms”. We make them every fall…multiple times!
There are many different flours you can use to make these little delights. I used sprouted Einkorn flour for these. Here is where I get my Einkorn wheat berries to sprout and grind into flour. I like baking with Einkorn. It reminds me of pastry flour. Need grain-free? Here’s a coconut flour version for you.
Pumpkins aren’t quite ready for picking here yet so I used organic pumpkin puree. I like this brand in the BPA-Free can.
For the chocolate chips, Cass chose mini from this brand. They’re soy-free.
- 1 cup organic canned pumpkin or fresh pumpkin puree
- 1 cup rapadura, sucanat, coconut sugar, or evaporated cane juice
- 1/2 cup unsalted, pastured butter (softened)
- 2 cups organic, sprouted Einkorn flour (or substitute)
- 1 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/4 tsp. real salt
- 1 cup chocolate chips
- Preheat oven to 375 degrees F.
- Mix sweetener, pumpkin, and butter with a hand or stand mixer.
- Stir in flour, baking powder and soda, spice and salt.
- Add chocolate chips and fold into batter.
- Drop by teaspoonfuls onto parchment paper or Silpat-lined cookie sheets
- Bake for 8-10 minutes or a couple minutes more until slightly golden-brown.
- Remove from cookie sheet immediately with a metal spatula.
- Allow to cool and enjoy!
These cookies are soft and best eaten within a few days. They go perfect with a glass of raw milk, organic coffee, or herbal tea!
Enjoy, from our home to yours!
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