I LOVE COOKIES, I LOVE COOKIES, I LOVE COOKIES!!! I honestly think that may be all I need to write about this recipe. I have made a pumpkin chocolate chip cookie in the past but I wanted to try a different way to see if I could get them more cookie like, not cake like. At the speed that these cookies disappeared from my possession I would say that I got a lot closer to nailing it. Close enough that it is definitely worth posting so you can enjoy this delicious treat now or for your holidays. Seriously though, who doesn’t love pumpkin paired with cold weather and hot coffee? Actually maybe that is just me because I am at home in Boston and freezing my booty off. What that really equates to is me running a lot more which could actually be a benefit.
So in California, I park my car and leisurely walk into my house, or the coffee shop, or the gym, or a store. In Boston, I park my car in the driveway and sprint to the house while a tornado force wind that feels like -25 Degrees tries to stop me from achieving warmth. When I go to the coffee shop here, I look like a caffeine addict, but in reality I am just ordering two large coffees so both hands stay warm. I don’t drink them both (every time). When I Crossfit here, I look like a fire-breather because I spend 30 minutes warming up which means getting my core temperature as close to normal as possible as to not develop hypothermia in a workout. When my workout is finished, people think I am strange because I just keep going. The truth is I am afraid to stop because my sweat will quickly form into icicles and I will look like Frosty the Snowman. Dramatic right, it’s really not that bad but I have become spoiled living in California :)
I know everyone is in Holiday meal prep mode right now so I won’t keep you any longer. I hope this recipe finds its way on your menu and you and everyone else enjoys every tasty morsel of it. In case you didn’t hear, my app Caveman Feast is now available on Apple and Android so everyone can have it now. Just click HERE.
Ingredients
Method
- Preheat your oven to 350 Degrees Fahrenheit (176 Celsius)
- Combine your pumpkin, eggs, maple syrup and coconut oil in the bowl of a stand mixer or a large mixing bowl
- Blend all of your ingredients together
- Add your coconut flour, arrowroot powder, cinnamon, baking soda, nutmeg, cloves and salt and mix well
- Add your chocolate chips and fold in by hand
- Using a medium cookie scoop or a teaspoon, scoop dough onto a parchment lined cookie sheet and press into the shape you desire. They will not move
- Place in your preheated oven and bake for 30 minutes
- Remove from the oven and transfer to a cooling rack
- Enjoy
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Pink Velvet Cupcakes with Maple Vanilla Frosting
