![]() They’re the perfect kick off to the Fall and long Holiday season.Chewy and addictive, these gluten free white chocolate cookies won't last long. I hope you enjoy these paleo pumpkin chocolate chip cookies as much as we did. Not that you shouldn’t indulge the rest of the year. It’s fun to indulge with friends and family, and now’s the time to do it. ![]() Portion control is not something you should be worrying about during the last few months of the year. I’m going to make sure you are covered on all of your bases.īesides, what better way to celebrate finishing a Whole30 right before the holidays begin than chowing down on a full batch of these cookies? Am I wrong? Nah. I can assure you that there will be a very fair share of Whole30 recipes as well. I can’t wait for all of the Fall and Winter baking that is going to go down over the next few months. Eat them straight from the refrigerator- I think they actually taste even better a bit chilled.Use a medium size cookie scoop (ice cream scoop-size!) It'll ensure that your cookies are all the same size and bake evenly.You can absolutely alternatively use store bought dark chocolate chips or chunks as well. ![]() Cut up your favorite dark chocolate bar into nice-size chunks.Remove from the oven and let sit for a few minutes before transferring to a wire rack to cool completely. Place another piece of parchment paper over the dough balls and lightly flatten each one with your hand.īake at 350 degrees Fahrenheit for about 15 minutes or until the edges turn slightly brown. Remove the dough from the refrigerator and create about 12 equal sized balls of dough and place them on the parchment lined baking sheet about 2" apart. Adjust the oven rack to the middle position and line a baking sheet with parchment paper. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Transfer the dough to the refrigerator for 15 minutes so it firms up a bit. Transfer to a bowl and fold in the chocolate chunks, leaving some aside to place on top of the cookies. Watch the texture closely.Īdd the rest of the dry ingredients (coconut flour, baking soda, salt, and spices) and pulse a few more times, until everything has been well incorporated.Īdd the wet ingredients to the food processor and give it a few more pulses. Be sure not to turn the cashew flour into cashew butter. You don’t want any visible chunks of cashews. Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. How to make healthy pumpkin chocolate chip cookies They ignite a warm and Fall-flavored fire in your belly, mhm. It only lightly sweetens them… they’re so balanced!ģ– Cloves and ginger. Let me fill you in on why I think the cookies are so dang good…ġ– They’re made with that good, good raw cashew flour.Ģ– Coconut sugar, baby. You’re going to be chowing down on these cookies, three at a time. This is not to mention the texture it adds. ![]() Using raw cashew flour in these cookies really enhances all of the warm fall spices inside. ![]() You may have noticed that I tend to use raw cashews quite often when baking. They are decadent and gooey and remain crunchy on the outside and chewy on the inside.ĭelish! What makes these pumpkin chocolate chip cookies so great? The big pools of ooey, gooey dark chocolate swimming on top really just take them completely over the top (in the best way possible.) These pumpkin cookies are the best of the best. It’s time for me to incorporate Pumpkin and other warm, fall flavors into every single recipe I make… especially all the sweets and treats! They can be made in one bowl and are gluten free, dairy free, healthy, and paleo. These healthy pumpkin chocolate chip cookies are soft and gooey with a bit of warm fall spices like pumpkin pie spice, ground cinnamon and cloves. ![]()
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