Pumpkin Chocolate Chip Cake Cookies
Teri-Ann Carty
It's the season for Pumpkin so why not make a Chocolate Chip Cake Cookie - for those who don't know, a cake cookie has the texture of cake but its a cookie... I know; you're welcome!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Cookies, Desserts & Sweets
- 1 flax egg
- ½ cup coconut oil (solidified)
- 2 tsp vanilla
- ½ cup Lakanto
- 1 tbsp molasses
- ⅓ cup pumpkin puree
- 1½ cup flour (I used a gluten free flour blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup chocolate chips (plus more for topping)
- ½ cup chopped walnuts (plus more for topping)
- maldon sea salt
Prepare flax egg and set aside.
In a medium sized bowl, whisk dry ingredients.
In a separate bowl combine coconut oil and sweetener.
Using an electric beater blend together then add vanilla, molasses and pumpkin puree and beat again until smooth.
Add dry to wet folding in until no dry remains. Fold in chocolate chips and walnuts. Place batter in the fridge for 30 minutes. Preheat the oven to 375.
Form cookies with your hands and place on parchment or silicone pad.
Place extra nuts and chocolate chips on top of each cookie (totally optional but makes them look good) and sprinkle with Maldon sea salt. Bake for 15-17 minutes. Remove from the oven and let cool completely before they are moved.
Store in the fridge.
Keyword cake, chocolate chip cookies, cookies, dairy free, gluten free, plant based, pumpkin, vegan
