Chocolate Pumpkin Chip Cookies

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These cookies are chocolately, moist, cake-like, & gluten-free.

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  • 10
  • Easy
  • 7 mins
  • 30 mins
  • Average budget

Ingredients

  • 1/2 c Bob's Red Mill Gluten Free Oat Flour
  • 1 c Pumpkin puree
  • 1 T Raw honey
  • 2 T Chocolate Chips
  • 1 T Vanilla whey protein (I used Nutribiotic's Vegan Rice Protein, but any is fine)
  • 1 Large egg
  • 1/4 c Just Like Brown Sugar (or sweetener of choice)
  • 2 T Hershey's Special Dark Cocoa
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Vanilla extract
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder

Preparation

Step 1

Preheat oven to 350 degrees F.
Line a baking pan with wax paper or coat with non-stick spray, then set aside.
In a small bowl, combine all wet ingredients (pumpkin, honey, vanilla, & egg). Whisk well.

Step 2

In a medium bowl, combine all dry ingredients (flour, spices, cocoa) except for chocolate chips. Mix well.
Pour the wet ingredients into the dry & mix well.

Step 3

Place batter in small circles onto the cookie sheet, about an inch or two each (I got 10 cookies out of mine). Next, top each cookie with some of the chocolate chips.
Bake for about 30 minutes, until cookies look a bit firmer, but sill a little cake-like.
Let cool & then enjoy!

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