Halloween is just a week away, and my pumpkin recipes are going wild in the kitchen right now. We are eating some kind of pumpkin every single day: roasted with garlic, stirred into pumpkin spinach dahl, blended into a soup, spiralized into pumpkin noddles (Baby Zand's idea!), and made into my favorite pumpkin almond smoothie. I swear, we are soon turning into pumpkins. And for Arman that is literally true, since it was Baby Zand's wish for him and grandpa to be pumpkins for Halloween this year. Stay tuned over on my Instagram stories to see the results next week and what Baby Zand. grandma, and I will be. Baby Zand is definitely at an age now where she has very clear opinions on what she wants so this year's costumes are all her!
Now for this delicious recipe. I can't wait for you to make these cookies. They are divine, I have no other words for them. Spiced with pumpkin spices (think cinnamon, ginger, nutmeg, and cloves), sweetened with coconut sugar, and fully chocolatey with dark chocolate chips (preferably organic without any palm oil but you see for yourself what you can find!). They are best warm right out of the oven, but they will keep in the fridge for up to 1 week.
Preparation time: 30 minutes
Makes 12 cookies:
1/2 cup pumpkin puree (canned or homemade, see bonus notes below)
1/3 cup coconut sugar
1/4 cup virgin coconut oil
1 Tbsp vanilla extract
1 cup oat flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 Tbsp chia seeds
1 cup dark chocolate chips
Pre-heat the oven to 175°C/350°F and line a baking tray with parchment paper.
Combine the chia seeds with 2 1/2 Tbsp water in a small bowl and let sit on the side.
Combine all wet ingredients in a blender of food processor. Add the chia mixture and blend until smooth.
Add the dry ingredients and stir until well combined.
Fold in the chocolate chips.
Drop 1 Tbsp of dough at a time on the parchment paper.
Bake for 15 minutes. They should be crunchy on the outside and still soft on the inside.
Bonus note: when making a recipe with pureed pumpkin, you can always choose to go canned. However, making it at home is super easy. I just chop up pumpkin cubes, steam then for about 20 minutes until super soft, then process them in a food processor to be smooth. I keep the puree frozen in 1/2 cup portions to use in baking and cooking or just keep the leftovers in fridge and use up within 5 days.