Pumpkin Chocolate Chip Cookies

Pumpkin is a bit of an obsession of mine this time of year.  Starting in early September when the fog begins to settle in, the love affair begins.  Grain-free pumpkin pancakes* for breakfast and banana pumpkin smoothies for a an afternoon snack.  As the weather cools and the leaves begin to fall in October, starting the day with hot cereal with a scoop of pumpkin and almond butter to energize my morning, and tomorrow warm pumpkin soup with a drizzle of coconut milk to warm the evening.  

With the holidays right around the corner, I decided to make a batch of pumpkin cookies to send to my younger brother and his fellow housemates,  He lives a very unique life in California, spending his time in an ashram and retreat center where thousands of people from around the world visit yearly.  A couple weeks after sending a large package of goodies, I received a letter from him as well as the center itself, thanking me for the amazing cookies.  They all "felt a noticeable increase in energy and vitality after having them (opposite of what is usually experienced when traditional, refined white flour deserts are sent!)."  I now hold the throne for the "most popular relative!"

This recipe was recently shared on Shiloh Farms Blog 

Pumpkin Chocolate Chip Cookies

2.5 cups Shiloh Farms Sprouted Spelt Flour*

1 teaspoon each baking soda,

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt
1 cup all natural sugar such as Sucanat OR 2/3 cup Shiloh Farms Organic Maple Sugar 

1 cup pumpkin

1/2 cup softened coconut oil**

1 large egg

1 teaspoon vanilla 
1/2 cup chocolate chips

Preheat oven to 350 degrees and lightly grease baking sheets or line with baking parchment paper.  In a medium bowl combine flour, soda, powder, and salt.  In a large mixing bowl beat sugar and butter until well blended.  Next, beat in pumpkin, egg and vanilla until smooth.  Gradually beat in flour mixture.  Gently fold in chocolate chips.  Use a spoon and drop large tablespoons of dough onto prepared cookie sheets and bake for 15-18 minutes, until edges are firmed and beginning to brown.  Allow to set for 2 minutes then transfer to a cooling rack.  
Makes about 3 dozen cookies.

*You may substitute any flour that works best for you, including a gluten free all-purpose blend.
**Each cookie contains approx. 3 g fat and less than 1 g fiber.  To lower fat content, decrease oil and   equally increase pumpkin.  Note the consistency may change.

I make sure to save a treat like this for good days, when I feel my best!

Please note I am not affiliated with Shiloh Farms but simply enjoy their products and philosophy!