Wow. These are great, especially for fall. Rich and pumpkin-y with dark chocolate so they're just the right amount of sweet.
The recipe was adapted from one in The Sprouted Kitchen cookbook. The husband-wife pair also have a lovely blog with amazing recipes and photography.
You could definitely substitute chocolate chips in these, but I like the uneven sizes of the chunks. Never know when you'll get a giant chocolate bomb!
The Recipe
makes about 20 cookies3 tablespoons coconut oil
3 tablespoons pumpkin
1 teaspoon vanilla extract
1 egg
1 2/3 cup almond flour
1/3 cup brown sugar
1 tablespoon ground flaxseed
1/2 cup unsweetened flaked coconut
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chunks
Preheat oven to 375F degrees.
Melt coconut oil in a small bowl. Add pumpkin, vanilla, egg and whisk well.
In a separate, larger bowl, combine the rest of the ingredients and mix well. Slowly add the wet ingredients, mixing just until combined. Refrigerate
Bake on un-greased baking sheets for about 10-12 minutes, or until lightly browned on top. Remove immediately to a cooling rack.
