Pumpkin Chocolate Chip Cookies (Coconut flour)

Sep 26th

This is a recipe I followed nearly to a “T” from The Frisky Lemon.  These Pumpkin Chocolate Chip Cookies are made with coconut flour & contain NO EGGS.  This is pretty unusual for a coconut flour baking recipe.  Usually, it is very egg heavy.

I have stated many times that I prefer baked goods made from almond flour over coconut flour.  That still holds true, but I am avoiding eating nuts for a while.  I also accidentally purchased a 5 lb bag of coconut flour when I meant to get flakes, so I have a lot of flour to practice with.

Everybody in the family ate this and liked them, within reason.  I could tell the kids prefer the texture of almond flour over these, but they ate them up happily.  The hubby was more vocal about it, but he still ate his, too.  I thought they had a nice pumpkin taste and I preferred them much over any of the coconut flour goods I have made, with the exception of the chocolate cupcakes that I made from Elana’s Pantry.  I will make these again soon.

Pumpkin Chocolate Chip Cookies 

The Frisky Lemon adapted these from Food Lover’s Primal Palate

Ingredients:

• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1  1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup maple syrup (or honey)
• 1/2 cup canned pumpkin
• 1/2 cup butter (or coconut oil), melted
• 1 Tbsp vanilla extract
• 1/2- 3/4 cup mini-chocolate chips (I use Enjoy Life brand)

1. Preheat the oven to 350 F
2. In a large bowl, mix the melted butter (coconut oil), pumpkin, maple syrup/honey and vanilla until well combined
3. In a small bowl, mix the coconut flour, baking soda, salt and spices
4. Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps
5. Add your chocolate chips
6. Scoop on a parchment lined baking sheet (I used my smallest scoop and ended up with about 18 cookies)
7. Bake for 15 to 20 minutes
8. Allow to cook on a wire rack.

 

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About the Author, laciz

5 comments on “Pumpkin Chocolate Chip Cookies (Coconut flour)”

1. Pingback: Tenley Molzahn's Sweet and Free Life » Pumpkin Chocolate Chip Cookies

2. Craig on November 21, 2012 at 3:25 am said:

   So, I made followed this recipe the yesterday and used very fat free butter and they were good but not, you know, simply delicious. However, on my 2nd try, I decided to add about a few spoonfuls of banana puree with 2 tbsps of almond/coconut milk. I also used slightly less coconut oil than a half cup. I had no cloves and I used a pinch of Cayenne pepper to add a slight spice. I also thought white chocolate chip cookies would be good. Therefore, the 2nd time around, they turned out absolutely delicious! One of the best cookies I’ve had in a while. Great recipe to experiment with.

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3. Erin on December 21, 2012 at 8:46 pm said:

   Just made these today as part of our Christmas cookie adventure. Amazing!! They do fall apart quite easily when you pick them up, so it’s a messy treat. But they sure are delicious!
   I followed the recipe exactly (using coconut oil and maple syrup).

   Reply ↓
   • Erin on December 21, 2012 at 8:48 pm said:

     -Accidentally overbaked the 2nd batch and, actually, it’s ok! They are much firmer-not falling apart- and do not taste burnt. I still enjoy the fluffiness of the previous batch, though.

     Reply ↓
     • laciz on January 2, 2013 at 8:51 pm said:

       Erin, I noticed the same things about my cookies. Coconut flour is a little tricky, I am still experimenting! They are delicious, even if the texture is delicate. Thank you for following and commenting!

       Reply ↓