Einkorn Choco-Nut Pumpkin Cookies
Ingredients
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
Instructions
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
Recipe Notes
Serve and enjoy!
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