Chocolate Chip Pumpkin Coconut Flour Cookies

³ Description

A soft chewy cookie made with pumpkin and coconut flour. These cookies are free of gluten, grains, dairy, eggs, and nuts!

² Ingredients

•  5 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  1.35 serving (serving = 1/4 cup) Bob's Red Mill Arrowroot Starch
•  1/4 tsp Baking Soda
•  1/2 serving (serving = 1 tsp) Bob's Red Mill Double Acting Baking Powder
•  15 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1 tsp Vanilla Extract
•  1 tsp Pumpkin Pie Spice
•  1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/2 cup Chocolate Chips
•  4 serving (serving = 1 tbsp) Nutiva Organic Extra Virgin Coconut Oil
•  2 serving (serving = 2 tbsp) Artisana Raw Organic Coconut Butter

q Directions

Have all ingredients out to room temperature.
Pre-heat oven to 350 degrees.
In a large bowl, place all your dry ingredients. Stir.
Add in your chocolate chips and stir.
Next add in your softened (liquid) coconut butter, coconut oil and pumpkin puree.
Stir.
End with adding in your water until the batter starts holding together. You want it to be on the thick side. Press cookies down if you want thin cookies.
Scoop onto cookie sheets.
We got about 20-21 cookies, all depends on your size scooper.
Bake for 14-16 minutes.
Cool before removing from cookie sheets.

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