Pumpkin Tahini Chocolate Chunk Cookies
The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!
Print
Pin
Servings: 9
Equipment
- oven
Ingredients
- 1 flax egg
- 1 tsp baking soda
- ¾ cup tahini
- ¼ cup pumpkin
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ⅓ cup coconut sugar
- 1 tsp vanilla
- ½ tsp sea salt
- 1 cup almond flour
- ½ cup gluten free flour blend
- ½ cup pecans chopped
- ⅓ cup dark chocolate chopped
- maldon sea salt
Instructions
- Preheat to 350.
- Prepare flax egg. 1 tbsp flax + 2 tbsp warm water. Whisk and set aside to gel.
- In a large bowl, add flax egg and baking soda. Stir to combine.
- Add in pumpkin, tahini, coconut sugar, vanilla, spices and salt and mix thoroughly. Add in almond flour and gluten free flour mixing until no flour remains. Toss in pecans and mix once again.
- Using a cookie scoop (ice cream scoop is what i used) scoop out 9 cookies. They will be big :).
- Press them into a cookie shape with your hands and press chocolate into each cookie followed by flaky sea salt.
- Bake for 15 minutes. Allow to cool before gobbling them up!!
Nutrition
Nutrition Facts
Pumpkin Tahini Chocolate Chunk Cookies
Serving Size
1 cookie
Amount per Serving
Calories
320
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
0.002
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
7
g
Cholesterol
0.2
mg
0
%
Sodium
271
mg
12
%
Potassium
186
mg
5
%
Carbohydrates
22
g
7
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
295
IU
6
%
Vitamin C
1
mg
1
%
Calcium
75
mg
8
%
Iron
3
mg
17
%
* 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.