Finally, a cookie that even I can eat! These cookies do not contain grain, eggs, dairy, nuts, or soy. And, they don’t look very pretty. But, they taste really good! In fact, the dough is my favorite part. Even my children love these cookies!
2 Tablespoons freshly ground chia
Tablespoons warm water1 Cup unsweetened sunflower butter
1 Cup pumpkin puree
1/2 Cup maple syrup
2 teaspoons lemon juice, fresh
Cup arrowroot powder
1/4 Cup coconut flour
2 Tablespoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup chocolate chips*
1. Preheat oven to 350°F and line 2 baking sheets with unbleached parchment paper.
2. Combine chia seeds with the warm water in the bowl of a stand mixer. To avoid rancid fats, I don’t buy pre-ground seeds. Instead, I buy whole seeds and grind them, using a spice grinder, right before I use them.
3. Add the remaining ingredients, except for the chocolate chips.
4. Combine on medium speed until thoroughly mixed.
5. Add chocolate chips and mix on low speed until thoroughly combined.
6. Drop by spoonful onto parchment paper.
7. Bake for 8-10 minutes (I like my cookies soft).
Make roughly 4 dozen.
*Chocolate chips can be replaced with raisins.
My children love the cookie dough so much that we only cook half the batch and then we store the other half in the fridge so we can eat it by the spoonful as a dessert. Here’s a picture of my youngest son enjoying the dough right off the beater.
I imagine these cookies store well in the freezer in a glass container. However, I can’t say for certain because I’ve made these cookies over a dozen times and we’ve never had any left over!
Organic pumpkin puree: Farmer’s Market Tetrapak (no preservatives or additives).
Organic semi-sweet chocolate chips from Equal Exchange Chocolates (they are grain-free, soy free, dairy free, nut free, and non-GMO).