Sweetly Raw – Pumpkin Chocolate Chip Cookies & Balls (V, GF)
One recipe, two ways. Who doesn't love a multi purpose recipe? Today I have exactly that for you, my friends! This vegan and gluten free (plus paleo option) pumpkin chocolate chip cookie dough rolls beautifully into balls (that I like to dip in chocolate) OR can be baked into delicious soft cookies.
I experimented with different ratios, playing with more of less pumpkin puree, sweetener, coconut oil, nut flour, etc. I think I've settled on a great version and I'm excited to share it with you.
My mom dropped by the day I was experimenting and exclaimed "what is that wonderful smell?!" My apartment smelled pretty heavenly. As she walked into my kitchen she saw trays of cookies spread out on my counters and a big grin formed on her face. Naturally I got her to help me taste test as I explained the subtleties of each version. The amounts of pumpkin puree or this flour and that flour didn't matter to her. All she cared about was enjoying the cookies haha.
The cinnamon is optional. I tried the cookies with and without and I have to say that I think it adds a nice touch.
Another thing to note is that I've used the oat flour for several reasons: It cuts down on cost since almond flour is really expensive. I like the flavour and the soft slight chewiness that the oat flour adds, and it also lightens up the cookies a little as baked goods made entirely with almond flour can be a little heavy.
On the other hand if you use ALL oat flour, it will be a bit dry. The almond flour adds fat, moisture and flavour.
Why I love this recipe:
- It's EASY to make!
- You get 2 different treats out of ONE recipe
- It's vegan
- It's gluten free
- There's a paleo option for those who want it
- The cookies freeze well
- It's a great use for pumpkin
- It can be made in ONE BOWL
Pumpkin Chocolate Chip Cookies
3/4 cup oat flour*
1/2 cup blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, optional
1/4 teaspoon sea salt
1/4 cup cooked pumpkin puree
1/4 - 1/3 cup maple syrup
3 tablespoons melted coconut oil
1/2 teaspoon pure vanilla extract
1/2 cup dark chocolate chips OR pecans OR 1/4 cup cacao nibs
Stir all dry ingredients together in a bowl. Make sure the wet ingredients are room temperature and the coconut oil is warm. Add to the dry and stir it all together into dough. It will seem a bit wet but it will thicken up within a few minutes. Add the chocolate chips and stir well. Use a large ice cream scoop to portion the dough and release it onto a parchment paper lined tray. Press each one down gently to 1/4-12" thick (my scoop makes 7 large cookies). Bake at 350F for 16 - 18 minutes or until golden and fragrant. The bottoms should especially be brown. They firm up once they've cooled. If your cookies are smaller make sure to bake for less time.
Store at room temperature in a sealed container for up to 5 days or freeze.
*I always make my own my grinding oats into flour in the blender.
Make the above recipe entirely with almond flour.
Pumpkin Chocolate Chip Cookie Dough Balls
Make the recipe above (with or without the chocolate chips) but place the dough into the fridge to chill and firm up for at least one hour. Roll into balls and then place in the freezer until you're ready to dip them into chocolate.
If you want to dip them into chocolate:
Melt 1 cup dark chocolate of choice (chopped chocolate bar, chocolate chips, or raw chocolate) over low heat in a bowl set over a pot of hot water on the stove. Dip each ball and place on a parchment paper lined tray. Place into the fridge until it hardens, about 10-15 minutes.
Give 'em a try and let me know what you think!