We've been waiting for a delicious soft healthy cookie and think these finally fit the bill. The dark chocolate makes them feel really decadent, but the almond and pumpkin base really doesn't feel too overly sweet. The pumpkin paired with Pranayums spices really makes these little cookies shine! These are perfect for potlucks, school lunches, holiday parties, and any other excuse you can come up with to enjoy them.
- Place the rack in the upper level of the oven and bake the cookies for 10 minutes (13 minutes for more crunchiness). If you leave them in the oven for much more than that, they’ll burn.
- These cookies are soft and chewy (which we love). Baking them longer won't make them crunchy though, promise!
- Keep cookies in the refrigerator in an airtight container and enjoy within a week. We haven't tried freezing them, but think they would defrost nicely.
Yield: Makes 16 cookies
Ingredients you'll need:
- 2 cups almond meal or blanched almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine grain sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 packet Pranayums
- ⅓ cup pumpkin puree
- ¼ cup honey
- 4 tablespoons 70% dark chocolate chips (+ extra 70% dark chocolate, melted for drizzling)
- Preheat the oven to 350°F (180°C). Place a rack in the upper third level of the oven.
- Line a cookie sheet with parchment paper (unless you have a non-stick cookie sheet). Set aside.
- In a large bowl, combine all your dry ingredients.
- In another bowl, whisk pumpkin puree and honey smooth.
- Combine dry ingredients with wet ingredients and gently mix with a wooden spoon until a dough forms.
- Finally, fold in the chocolate chips.
- Scoop one level tablespoon at a time onto the prepared baking sheet.
- With your hands, press balls of dough down gently and give them a look-alike cookie shape.
- Before you place the cookies into the oven, place another baking sheet in the lower third of the oven. This will help prevent the bottoms from burning.
- Bake the cookies in the oven for 10 minutes (11 minutes for more crunchiness).
- Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula, place cookies onto a rack and let cool completely.
- Melt the dark chocolate in in a double boiler over low heat (or in the microwave), and with a small spoon, drizzle the melted chocolate over the cookies (you can also sprinkle a pinch of salt on top if you like it).
Inspired by WithFoodandLove