Pumpkin Chocolate Chip Cake Cookies
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!
Equipment
- oven
- baking sheet
Ingredients
- 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
Instructions
- 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.