Chocolate Pumpkin Chia Cookies
FOOD AS MEDICINE
These cookies are a riff on our Pumpkin Chocolate Chip Cookies that have been a huge hit this season, especially with Miss Stella! I created this recipe during my recent 10 Day Real Food Detox when we were making cookies together and I needed a sub for chocolate chips. The raw cacao powder ramps up antioxidants in this recipe and the chia seeds add crunch and omega 3s.
1/4 cup almond butter
1/8 cup cashew butter
1/8 cup coconut oil
1/2 cup pumpkin puree
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1 tsp vanilla extract
2 cups almond flour
1 tsp baking soda
1/4 cup cacao powder
1/2 tsp sea salt
1 tsp pumpkin spice blend
3 Tbsp chia seeds
Preheat the oven to 350. Line a baking sheet with unbleached parchment paper. Add the cashew and almond butter, egg, pumpkin puree, coconut oil, coconut sugar and vanilla to a bowl and whisk until well combined. Place almond flour, baking soda, cacao powder and sea salt and pumpkin spice in a separate bowl and mix to incorporate. Slowly add the dry ingredient mixture to the wet and mix until a dough forms. Fold in the chia seeds. If needed, set in fridge for 30 minutes until easy to scoop. Scoop and roll the dough into tablespoon-sized balls and place on the parchment paper. Flatten with the palm of your hand as these cookies do not spread much! Bake for 10-12 minutes until set and beginning to brown.
Makes about 20 cookies
Nutrition per serving: 130 Calories, 10g Fat, 9g Carbs, 3g Protein, 2g Fiber
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I just wanted to know which pumpkin puree to use?
Any canned organic pumpkin puree is good.
Ran out of coconut oil, can another oil be substituted? Also, only have almond butter on hand! Can I sub this for the cashew butter? Thanks!
You can use butter or ghee melted instead of the coconut oil and yes almond or cashew butter will work fine!