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!
Print
Pin
Servings: 12 cookies
Equipment
- oven
- baking sheet
Ingredients
- 1 flax egg
- ½ cup olive oil
- 2 tsp vanilla
- ½ cup brown sugar
- 1 tbsp molasses
- ⅓ cup pumpkin puree
- 1½ cup flour (I used Bobs 1:1 GF baking flour)
- 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 olive oil and sweetener.
- Whisk 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 minutes. Remove from the oven and let cool completely before they are moved.
- Store in the fridge.
Nutrition
Nutrition Facts
Pumpkin Chocolate Chip Cake Cookies
Serving Size
1 cookie
Amount per Serving
Calories
255
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Sodium
134
mg
6
%
Potassium
120
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
1061
IU
21
%
Vitamin C
0.4
mg
0
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.