Chocolate Chip Pumpkin Cookies

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OH MY GOSH OH MY GOSH OH MY GOSH

Does anyone else feel as thrilled as I do about fall?!

I know I have been only blogging one recipe a week and I know that the last two recipes were desserts, but I don’t care! Fall is here!!!!

Last week I talked about how much I love fall, so I’ll save you the details.

Life is pretty stressful right now.

Next week I have to start probably the strictest diet I’ve ever done and I’m a little scared.

Hopefully, though, I will start to see a drastic improvement in my health.

For those of you that don’t know much about my health journey, I’ll just say this:

I don’t have a disease. I don’t have a life-threatening illness. Many people probably experience what I experience, but I actually have a date as to when all of this started.

I never thought that I would get to a point where certain foods trigger an attack in my body and I’m out sick for three days.

Two weeks ago I had a slight fever, achy joints, and fatigue just from eating part of a sweet potato.

It stops here.

So, you’re probably wondering why I made cookies this week.

1. Did I mention that I love fall?
2. This is my last hoorah week before my diet.
3. I’m learning that even though sometimes I get sick, some days I just want to live a little.

So, enjoy these cookies. For me.

Ingredients:

  • 1 1/2 cups flour (I used an equal part blend of brown rice flour, oat flour, and almond meal)
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup brown sugar
  • 1/4 cup coconut sugar or raw sugar
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 6 Tbsp pumpkin puree
  • 1/2 cup chocolate chips, try and use dark

1. In a medium sized bowl, mix the coconut oil and the two sugars. Mix in the vanilla and pumpkin puree. Set aside.
2. In a large bowl, mix the flour, sea salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. Mix the wet ingredients in with the dry. Fold in the chocolate chips.
4. Cover the bowl and chill in the fridge for at least 30 minutes. This prevents the dough from being too runny.
5. Roll the dough out in small balls and place on a lined baking sheet. Cook at 350 degrees for 8-10 minutes. The cookies will be soft.
6. Cool until slightly firm and enjoy!

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