I’ve added coconut, cranberries and a dash of cinnamon for an extra-special treat.
Pumpkin chocolate chip cookies are the perfect mid-afternoon pick-me-up. With a dash of cinnamon and nutmeg, these ones are slightly spiced. The coconut and chocolate chips add a sweet touch and the cranberries add tartness.
They are best made bite-sized so they are golden on the outside, soft on the inside, and won’t fall apart.
Pumpkin Chocolate Chip Cookies
4 cups almond flour
1/2 cup coconut flakes
1 cup dried cranberries
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup chocolate chips
1 cup mashed pumpkin (canned is fine)
1/4 cup honey
1 tsp vanilla
In a large bowl, mix all the dry ingredients until combined.
Mix wet ingredients with hand mixer.
Add dry ingredients to wet, mixing until just combined.
Drop by the tablespoon (no bigger!) onto baking sheet lined with parchment paper or a baking stone. Bake at 375 F for 18 minutes, or until lightly golden brown.