I don't usually say that something taste better than it looks but this is one of those things. You're not expecting a taste of pumpkin pie, and that's what you get. Makes 24-25 cookies Ingredients:
1 cup organic canned mashed pumpkin
2 tablespoons extra virgin coconut oil
2 tablespoons grass fed butter, at room temperature, or additional coconut oil
1 tablespoon organic molasses
1 organic egg
1 teaspoon vanilla extract
1/3 cup coconut palm sugar
1-1/2 cups whole wheat pastry flour or gluten free flour mix or a combination
1/4 cup millet flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 tablespoon milled flax seeds
3/4 cup Trader Joe's or other vegan chocolate chips (those not containing butterfat, unless organic), divided
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Whisk together the pumpkin, oil, butter, molasses, egg, vanilla and sugar.
In a separate bowl, whisk the flours with the baking soda, spices, and flax seeds.
Combine the wet and dry ingredients. Mix well, then stir in 1/2 cup chocolate chips.
Using a tablespoon, scoop batter onto baking sheet, 12 or 13 per batch. Press 2 or 3 chocolate chips into each cookie. then with moist hands, pat the cookie down into a flattened circle (not too flat). Bake for 9-11 minutes.