Gluten Free Pumpkin Chocolate Chips
Fall is almost upon us and with the season comes all thoughts pumpkin. While fresh pumpkin may not be available all year long, canned or boxed organic pumpkin puree is always in your local grocery store and personally I always have some around for when I get a craving for these cookies. I avoid refined flours and grains and that’s why these cookies are a go-to favorite. They couldn’t be easier to mix up, and you can be enjoying them within half an hour of having the idea that you are in the mood for cookies. They are refined sugar free so won’t get you craving anything bad and feel free to substitute raisins, walnuts, currants or dried cherries for the chocolate. The almond flour provides healthy fat and protein and the result is a chewy, lightly sweet and satisfying cookie that makes you feel like you’re cheating when it’s truly a healthy treat. They’ve been in my arsenal for so long I honestly don’t remember how I came up with them, but likely it was some traditional white flour recipe that I “played with” until I could enjoy it without gluten, dairy or sugar. Please let me know how you enjoy them.
Ingredients
- 1 1/2 cups organic almond flour
- 1/4 cup organic pumpkin puree canned or from a box
- 1/4 teaspoon baking soda
- 1/2 cup organic dark chocolate chips – dairy free and sugar-free. You can follow this recipe for Dr Vikki’s Homemade Sugar-free Dark Chocolate or try Lilly’s store-bought chocolate chips that are sugar-free. Note: you can also substitute organic raisins or dried cherries if you’re avoiding chocolate or sweeteners.
- 1 large organic very ripe banana mashed well
- 1/4 cup organic maple syrup
- 1/4 cup organic coconut sugar or powdered date sugar
- 1/2 cup organic walnuts chopped
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon Scant cloves
- 1 teaspoon pure vanilla extract
Instructions
- Heat over to 350 degrees.
- Line a cookie sheet with parchment paper.
- Place all wet ingredients in a large bowl and whisk them thoroughly until well combined.
- Combine all dry ingredients together in a small bowl.
- Fold the dry mixture gradually into the wet ingredients until they are well combined. You can add a little more almond flour if the batter is thin. The mixture should be sticky and thick.
- Drop heaping teaspoons onto the prepared cookies sheet and press each gently to flatten them slightly.
- Place the cookies in the oven and bake for about 15 minutes or until they turn golden brown. Turn off the oven and let the cookies sit within the over for a couple of minutes.
- Remove from oven and slide parchment paper onto a wire rack and cool completely.
- Yield – one dozen cookies
- Store in an airtight container in the refrigerator if there are any left!
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
