Pumpkin Chocolate Chip Cookies Ala Stefanie

Who doesn’t LOVE a seasonal cookie? And ’tis the season for pumpkin.  Our team also loves to add a little chocolate to most things hence the delish Pumpkin CHOCOLATE CHIP IMG 1307 150x150 - Pumpkin Chocolate Chip Cookies Ala StefanieCookies!  This recipe was amended and made gluten free and vegan by our very own Stefanie!  Thanks Stefanie for sharing with us! Let us know what you think! Feel free to post comments add your tweaks etc.  We love having you participate in cooking right along with us.

We are recommending pairing these cookies with either the YAO Chai or the YAO Herbal Chai for a truly decadent October treat!

Pumpkin Chocolate Chip Cookies ala Stefanie

cookiebatter - Pumpkin Chocolate Chip Cookies Ala Stefanie

Ingredients:

  • 1/3 Cup Pumpkin Puree
  • 2 Tbsp. Coconut or Almond milk, unsweetened
  • 2 Tbsp. Unsulphured Molasses
  • 2 ¼ Cups All Purpose Flour  (I like Bella Gluten Free cup for cup, but there are plenty of options out there)
  • 1 tsp. Baking Soda
  • ¾ Cups Brown sugar, dark packed
  • 1 ½ Cups Chocolate chips (I use Enjoy Life brand) divided
  • ½ Cup Granulated Sugar
  • 2 tsp. Vanilla Extract
  • 2 tsp. Pumpkin Pie Spice (or similar)
  • ½ tsp. Salt
  • Flaky sea salt (optional)
  • ½ Cup Coconut Oil, solid not melted

Directions

  1. Preheat oven to 375 degrees (F)
  2. Line large baking sheet with parchment paper and set aside.
  3. In a large bowl, beat the coconut oil, both sugars and vanilla on medium speed about 2 minutes until smooth.
  4. Add the molasses, coconut milk, and pumpkin puree and beat on low speed until well combined.
  5. In a separate bowl, combine flour, baking soda, salt and pumpkin pie spice – whisk to combine.
  6. Add the dry ingredients into the wet mixture – on low speed, beat until ingredients are combined. Batter will be very thick. Fold in 1 and ¼ cups of chocolate chips.
  7. Scoop 1 Tbsp balls onto cookie sheet with an inch or so in between each cookie. You will want to flatten the cookie dough balls, as they do not spread while baking.
  8. Bake 9-10 minutes until the centers are soft but set.
  9. When cookies come out of the oven, lightly sprinkle with sea salt and press a few remaining chocolate chips on top of the warm cookies. Cool for 30 minutes on baking sheet.

Tip: while waiting for first batch to cool, put remaining batter in the refrigerator making it easier to handle.

For Margaret’s Pumpkin Scone Recipe Click Through Here!

As usual these recipes are provided for you in support of the awesome Chinese Medicine practice you are participating in or considering being apart of at YAO Clinic in Denver, Colorado. We have you covered for acupuncture, massage, gua sha, moxibustion, cupping, chinese herbal formulations and above all…your dietary matters! We are working to improve sleep, digestion, overall wellbeing – moving your off sync “norm” back into a state of balance right along with YOU!

 

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