Pumpkin Chocolate Chip Cookies (Egg-free, Grain-free, Nut-free)

By SpartyGreenMom

Ingredients

• Makes 10 cookies
• 5 tablespoons coconut flour
• 5 tablespoons water
• 1/4 cup arrowroot starch
• 6 tablespoons coconut sugar
• 1/4 cup pumpkin puree
• 2 tablespoons melted coconut oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup dark chocolate chips

Details

Servings 10
Adapted from detoxinista.com

Preparation

Step 1

Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, water, arrowroot, sugar, pumpkin, coconut oil, and spices in a large bowl, and mix well until a thick and uniform dough is formed. (The coconut oil may clump, depending on the temperature of the water you use, so be sure to mix well until all of the clumps are gone.) Stir in the chocolate chips, then spoon the batter onto the lined baking sheet, using your hands to flatten and shape the dough-- these cookies won't spread much.
Bake at 350F for 15 minutes, then remove the pan from the oven and allow the cookies to cool for at least 15 minutes before attempting to remove them from the pan. These cookies will be very soft to the touch at first, but will firm up as they cool. The final texture should be dry and firm on the outside, and moist and chewy on the inside.
Store any remaining cookies in a sealed bag for up to 2 days at room temperature, or up to 2 weeks in the fridge.