22
Oct

Egg-Free & Nut-Free Pumpkin Chocolate Chip Cookies

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I've gotten so many requests for more egg-free and nut-free cookies so I knew I needed to start with my favorite Fall flavor… pumpkin! And why not throw some dark chocolate pieces in the mix for good measure? About a week after Easton was born I got the itch to get back into the kitchen to test and Egg-Free & Nut-Free Pumpkin Chocolate Chip Cookies were top on the list.

Thankfully I have a lifesaver of a kitchen assistant who helped and also cleaned up, because I could barely get through a full recipe + cleanup between nursing sessions! We're 7 weeks out now and he is sleeping longer and nursing less frequently, so more fun testing experiments are about to ensue for book 3. I had to test these quite a few times to get the right texture, and was so happy when I finally got a non-gummy egg-free cookie.

Easton_and_I_are_in_the_kitchen_creating_some_pumpkin_goodies_for_you_guys__These_egg_free__nut_free_pumpkin_chocolate_chip_cookies_were_a_flop_but_we_will_try_again___aagtestkitchenScreenshot 2015-10-19 13.31.05

These cookies have a crisp outside with a chewy center and are full of autumnal spices and melted dark chocolate. If you can't find dairy-free chocolate pieces or can't tolerate them, you could add in raisins, currants, or even some pepitas on top! I hope you love these cookies as much as I do, and if it just doesn't satisfy your pumpkin cravings and you need some more ideas, check out my Paleo Pumpkin Recipe Round-Up on the blog!IMG_6237

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Egg-Free & Nut-Free Pumpkin Chocolate Chip Cookies



AUTHOR:

Ingredients:

Instructions:

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk together 1/2 cup hot water and ground chia seed and let sit at room temperature while you prepare the remaining ingredients.
  3. Meanwhile, in the bowl of a stand mixer, combine the sunflower butter, pumpkin, maple syrup, and lemon juice. Mix on medium speed until combined.
  4. Add the arrowroot powder, coconut sugar, coconut flour, ground flaxseed, pumpkin pie spice, baking soda,and sea salt. Turn the mixer on medium speed until fully combined, scraping down the sides as needed.
  5. Add the thickened chia mixture to the bowl and beat again until fully combined. Stir in the chocolate pieces.
  6. Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly.
  7. Bake for 20 minutes, until golden brown around the edges. Cool on a wire rack completely before serving.


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