Description
These chocolate and chocolate chip cookies are divine and both gluten and dairy free.
Ingredients
Scale
- 1/2 cup coconut oil, unrefined
- 1/2 cup light brown sugar, organic
- 1/2 cup cane sugar, organic
- 1/3 cup pure pumpkin puree
- 1 1/4 cup gluten free all-purpose flour
- 1/2 cup cacao powder
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup dark chocolate chips, dairy free/vegan
- 1–2 Tbsp. non-dairy milk, as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Place the coconut oil and both sugars in a small mixing bowl. Blend with a hand mixer for about 1-2 minutes until creamed together. Add the pumpkin puree and mix it in with the other ingredients.
- In a separate bowl, mix together the flour, cacao, baking powder and salt. Use a large whisk to make sure the dry ingredients are well blended.
- Add the wet ingredients to the dry ingredients and stir them just until the dry ingredients are almost incorporated. Fold in the chocolate chips gently to the mixture. Use a tablespoon or two of non-dairy milk if needed to thin out the batter and give it some more moisture.
- Use your hands to form the dough into balls and place them on the baking sheet.
- Bake for 12-15 minutes.
- Let the cookies cool before transferring them to an airtight container.
Notes
- Enjoy Life brand chocolate chips are free of most allergens and commonly available.
- Substitute cocoa powder for the cacao powder, if you prefer.
- Substitute vegan butter for the coconut oil, if you prefer.
- Substitute unsalted butter (softened), if you are not eating vegan or dairy free.
- Add in 1/2 tsp. of peppermint or vanilla extract to enhance the flavor of the cookies.
- You could also add in some chopped pecans or walnuts if you like.