These soft cookies are the taste of fall with a healthy twist. They are dairy free, gluten free and with a soft texture, resembling a muffin, they make a perfect little pick me up in the middle of the day! And your secret is safe with me if you want to have them for breakfast 😉 .
Preheat the oven to 350°F. Start by mixing the dry ingredients together and in another bowl, whisk the wet together. Combine all together until the flour is fully incorporated. Drop cookies with a ice cream scoop or by tablespoons, on a parchment lined cookie sheet. If you are using the ice cream scoop, press down a little as these cookies will not expand much you want them as even as possinnle in order to get the same cooking time on them. Cook for about 15 minutes. You’ll know they are ready by the smell, and if you press your finger a little on the middle top of the cookie, it’ll be firm yet soft. The bottom should be lightly browned. Now try to let them cool down before devouring!
Ingredients for 14 big cookies:
- 2 cups of coconut flour
- 1 cup of rolled oats (not the quick cooking type)
- 1/2 cup of chocolate chips (semi-sweet)
- 1 tbsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of ground cinnamon
- 1/2 tsp of salt
- 1 cup of pumpkin pure (use the pure pumpkin and not the pie type)
- 2 eggs
- 1/ cup of coconut oil
- 1/2 cup of coconut milk (or any type of milk you have on hand)
- 1/4 cup of molasses