White Chocolate Chip Pumpkin Cookies
When you're craving a delicious treat to go with your coffee or chai latte, you need to make these white chocolate chip pumpkin cookies! They are nice and crunchy on the outside, and soft on the inside I also highly recommend adding mini white chocolate chips because they make these cookies a little extra. These pumpkin cookies are dairy, gluten, grain, and mostly refined sugar-free! Definitely save these to bake over the weekend because I know you will love them too
Equipment
- 1 baking sheet
- Parchment paper
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca or cassava flour
- 1/3 cup pumpkin puree
- 1/3 cup coconut sugar
- 1/2 cup raw cashew or almond butter
- 3 tbsp maple syrup
- 2 flax eggs
- 2 tbsp melted coconut oil
- 3 tsp pumpkin spice
- 1/2 cup dairy free white chocolate chips
Instructions
- In a bowl, whisk together the almond flour, tapioca flour, coconut sugar, and pumpkin spice.
- In a separate bowl, mix together the pumpkin puree, cashew butter, maple syrup, melted coconut oil, flax eggs, and vanilla extract.
- Fold in the dry ingredients with the wet ingredients and mix together until a dough consistency.
- Fold in the white chocolate chips and then put the cookie dough in the fridge to chill for 30 minutes.
- After the cookie dough has chilled, take it out of the fridge and use a 1/4 cup round scoop to scoop out about 9 cookies.
- Place the cookies on a parchment paper lined baking sheet spaced apart evenly. Press the top of the cookies down slightly and then bake for 15-18 minutes at 350 degrees.
- Let the cookies cool down for a few minutes before enjoying!