Maple Pumpkin Chocolate Chip Cookies

Medically reviewed by Christiana George Updated Date: June 9, 2023

A couple of weeks ago my brother-in-law and girlfriend came down for a visit. I always make sweets for my guests, so I made regular chocolate chip cookies for him and gluten free Maple Pumpkin Chocolate Chip cookies for her, since she has been recently diagnosed with gluten allergies. Well, turns out my husband, daughter, and extremely picky son really liked them, so I have been baking some pretty much every week for snacks and school lunches. If it tastes good and it’s healthy, then it’s a double bonus.

Last time I went up north for a visit, I had made her gluten free Maple Chocolate Chip Cookies with rice flour. This time I wanted to try coconut flour. I have varied the recipe a bit each time I made the cookies, playing around with the amounts of pumpkin versus oats until I got the right proportion. The original cookies were made with coconut oil, but the last time I made them I left it out and you know what? It totally worked. They came out perfect and tasted just as good.

These Gluten Free Maple Pumpkin Chocolate Chip Cookies are filled with pumpkin puree and pumpkin pie spice. They are sweetened with pure maple syrup and chocolate chips. For texture, I added rolled oats and pecans.

The cookies are soft and cake-like. They may look dry coming out of the oven, but once you place them in an airtight container, the outer layer becomes as moist as the inside. There is just the right amount of pumpkin versus spice ratio and plenty of sweetness. Take it from my four year old, these cookies are good.

GF Maple Pumpkin Chocolate Chip Cookies

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake dessert snack gluten-free healthy maple syrup pumpkin pumpkin spice chocolate chips cookie American

Ingredients (15 cookies)

1/3 cup pumpkin puree
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 large eggs
1/3 cup coconut flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/8 teaspoon baking soda
1/3 cup Bob’s Red Mill Gluten Free Rolled Oats
1/3 cup semi-sweet (or dark) chocolate chips
1/4 cup chopped pecans

Instructions

Preheat oven to 375°F.

Line a cookie sheet with parchment paper.

In a stand mixer, add the pumpkin, maple syrup, vanilla, and eggs. Mix on low until smooth.

Then add the coconut flour, spice, salt, and baking soda. Continue to mix on low until well blended.

Next add the oats, chocolate chips and pecans. Mix until all are well distributed.

With a cookie scoop, place mounds of dough on parchment paper 2 inches apart. The dough will not spread during baking, so you need to press down each mound gently with your hands.

Bake at 350°F for 15 minutes or until the tops are slightly dry and the bottoms of the cookies are golden.

Remove from oven and leave on cookie sheet for 10 minutes, then place on cooling rack to cool completely.

Notes

I kept my cookies in an airtight container at room temperature for several days and they stayed the same.

I have also frozen batches and then defrosted by simply placing them at room temperature and they were just as good as a fresh batch.

Recipe adapted from Coconut Flour Chocolate Chip Cookies by The Detoxinista

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Fava Bean Hummus

Dessert

Christiana George

Updated Date:
June 8, 2023

A day in the life of my pet scoby: It floats. It burps bubbles. It makes faces at me from behind the glass of the half-gallon jar I keep it in. It’s fascinating. And I could sit there all day, gazing into its moldy-looking depths.

Meanwhile, 2 pounds of fava beans need to be shelled, 4 ears of corn await shucking, 10 perfectly-formed squash blossoms lie in limbo, and 5 pounds of peaches sitting on the counter are being eyed by a small army of fruit flies.

In other words, I wanted to tell you about my first batch of homemade kombucha today, but the scoby got attacked by fruit flies and, ugh, I won’t go into the details. Let’s just say, baby fruit flies, aka MAGGOTS!!!!!!!!!

Enough. You’ll find me crying in the corner.

(Not really. But still…)

(And this hummus is really good.)

(Sorry for the short post. I’ve got deadlines, yo!)

FAVA BEAN HUMMUS

Adapted from Vegetable Literacy

Makes 1 cup
About 2 cups shelled fava beans
1/2 cup olive oil
3 to 4 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp salt
1 tsp lemon juice

Bring a pot of water to boil and immerse the beans for a minute. Drain the pot and refresh the beans in cold water. Remove their skins (they should come off easily).

In a food processor (or with an immersion blender), combine the fava beans, olive oil, garlic, cumin, and salt. Puree until smooth. Add the lemon juice and puree until combined.

Scrape out the hummus and serve it in a bowl, drizzled with a little extra olive oil and some cumin seeds if you’d like.