Einkorn Choco-Nut Pumpkin Cookies
Love chocolate chip cookies (who doesn’t?!), but are looking for a healthier, less allergenic alternative? Try these tasty, pumpkin-y treats on for size. The einkorn wheat (an unhybridized, ancient variety) naturally offers more beneficial nutrients and significantly less gluten – and even better taste and texture. The pumpkin negates the need for butter or oil, while also filling these cookies with healthful fiber and powerful antioxidants. Can’t do chocolate or nuts? Swap them for carob or raisins (also delish!). Pssst! They’re also great on their own.
Note: If you have celiac disease, it’s important to also avoid einkorn wheat because even small amounts of gluten can still be hazardous to your health. I’m working on my own almond and coconut flour versions, and will post those as soon as I perfect them, so stay tuned!
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- 2 c. Einkorn flour
- ½ c. Brown sugar (may substitute with sucanat or coconut sugar; if using stevia reduce sugar amount by half)
- ½ c. Organic cane sugar
- 1 Can Organic pumpkin puree NOT pumpkin pie filling – just pumpkin
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- ½ tsp. Fine sea salt
- 1 c. Walnuts
- 1 c. Mini dark chocolate chips may substitute with carob chips if dairy or chocolate sensitive
Ingredients
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- Preheat oven to 375°F (if using convection oven, reduce to 350°F)
- In medium/large bowl, mix together (by hand) flour, sugar, baking powder, baking soda and salt.
- Once blended, stir in pumpkin puree and mix together thoroughly (again, by hand).
- Add walnuts (if desired) and mini dark chocolate chips
- Drop dough balls on silpat- or parchment-lined cookie sheet, leaving about 2 inches between each ball
- Bake for 8-12 minutes, or until tops are golden and spongy (cake-like) to the touch.
- Allow to cool on a rack for 10 minutes
Serve and enjoy!
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