As you guys heard in yesterday, it’s finally starting to feel like fall here in Houston and I am loving every minute of it. Which in my house means bring on pumpkin flavored everything.
Pumpkin smoothies, pumpkin cookies, pumpkin bread and pumpkin lattes. To say I’m obsessed would be an understatement.No shame though because lets face it, betches love pumpkins.
I’m working on perfecting a healthy pumpkin spice latte recipe right now, but until then, I wanted to share another favorite pumpkin recipe.
Flourless Pumpkin Chocolate Chip Cookies.
These cookies are to die for and are perfect for when guest come over or just to have for yourself around the home. They are ooey and gooey and absolutely delicious.
-1/2 cup canned pumpkin puree
-2 tbsp honey
-1 large egg
-1 tbsp coconut oil
-1 tbsp almond milk
-1 cup oat flour (you can do this by blending your oats)
-3 tbsp Splenda brown sugar
-1/2 tsp cinnamon
-1/2 tsp pumpkin pie spice
-1/4 cup dark chocolate chips
-1/4 cup pecans (optional)
-Preheat the oven to 350 f
-In a large bowl, whisk together all of the liquid ingredients (pumpkin, honey, egg, almond milk). Then in a separate bowl mix together all of the dry ingredients (oat flour, brown sugar, cinnamon, pumpkin pie spice). Note ** Oat flour is just blended up whole oats. Do not measure out the cup of oat flour until the oats are blended in the flour form.
-Combine wet and dry mix until it forms a doughy consistency. Once formed, stir in dark chocolate chips,
-Once mixed in, chill dough for 25 minutes. Meanwhile, prepare you cookie sheet and line it with parchment paper or spray with non stick spray.
-Using a spoon as a cookie scooper, scoop dough onto cookie sheet.
-Cook for 10 minutes.
-Let cookies cool for desired amount of time & enjoy!
Nutrition: Energy (89); Fat (2.9); Carbs (14.8); Fiber (1.5); Sugar (7); Protein (1.4)
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