Description
Crispy Paleo Pumpkin Chocolate Chip Cookies made with coconut flour. Egg-free, nut-free, grain-free and easy to make!
Ingredients
- ¼ cups Coconut Flour
- ¼ cups Arrowroot Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoons Celtic Sea Salt
- ½ teaspoons Baking Soda
- ½ cups Butter, Cold, Cut Into 12 Pieces
- ¼ cups Canned Pumpkin Puree
- ¼ cups Honey
- ½ cups Chocolate Chips
Preparation
In a food processor, combine coconut flour, arrowroot powder, pumpkin pie spice, salt, and baking soda. Pulse in butter, pumpkin, and honey until dough forms. Remove blade from food processor and stir in chocolate chips by hand.
Scoop dough 1 level tablespoon at a time onto a parchment-lined baking sheet. Press balls of dough down firmly.
Bake at 350°F for 10–15 minutes. Cool for 1 hour on baking sheet (do not handle prior or cookies will break). Serve.
