Paleo Chocolate Chip Pumpkin Cake Cookies

By ROBandSEAN

These pumpkin cookies are more of a cake consistency than that of regular dough. In fact, perhaps their light and fluffy texture is a disadvantage of the cookies, because they seem to disappear. My batch did not last long; almost all of the cookies vanished in the first day.

Ingredients

• 3/4 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp honey
• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 cup dark chocolate chips

Details

Servings 15
Adapted from paleogrubs.com

Preparation

Step 1

Preheat oven to 375 degrees F. In a large bowl, mix together the pumpkin puree, coconut oil, eggs, vanilla, and honey.
In a separate bowl, whisk together the coconut flour, baking powder, and spices. Add the dry ingredients to the pumpkin mixture and combine until all clumps are gone. Fold in the chocolate chips.
On a baking sheet lined with parchment paper, scoop out about 2 tablespoons of dough for each cookie. Bake for 10-12 minutes, until no longer wet and the bottoms are cooked. Cool for 5-10 minutes and serve warm.
Notes