Description
Chewy Pumpkin Spice Cookies, made with buckwheat flour, low in sugar, and kid-friendly!
Ingredients
- 1 cup Pumpkin Puree
- ⅓ cups Applesauce
- 1 Tablespoon Maple Syrup
- 2 teaspoons Vanilla
- ¼ cups Coconut Oil
- 1 teaspoon Molasses
- 1-¼ cup Buckwheat Flour (from Ground Raw Groats)
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Pumpkin Pie Spice
- ¼ cups Chocolate Chips
Preparation
Preheat oven to 350ºF.
Mix wet ingredients (pumpkin, applesauce, maple syrup, vanilla, oil, molasses).
Mix the dry ingredients in a separate bowl (flour, baking powder, baking soda, salt, spices). Mix wet and dry ingredients, along with chocolate chips.
Use a mini ice cream scoop or a tablespoon and distribute the batter onto parchment paper-lined baking sheets. Bake 14–17 minutes (I like mine a bit undercooked, as they can dry out if baked for too long). Cool and enjoy!
