Soo in theme with autumn and more importantly HALLOWEEEEEN I wanted to come up the ultra delicious healthy snack that were seriously off the scale and I have only gone and done it! Not only that, I have finally mastered the art of getting the chewiness! Even better, I am going to share the secret, So don't fear or throw away the leftover pumpkin!!!
These honestly went in my house in less than 48 hours.. but remember they actually taste better and are chewier after a day or two because the spices really come into their own.
- 1/2 cup (115g) unsalted butter
- 1/4 cup Sukrin dark brown sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree (I roasted mine for 30 mins first then pureed it)
- 1 and 1/2 cups coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice (nutmeg, ground cloves, ginger and I added turmeric)
- 2/3 cup cacao chips
Melt the butter in the microwave. In a medium bowl, whisk the melted butter and brown sugar making sure there are no lumps. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, whisk up the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Throw all the ingredients together and mix with a large spoon or rubber spatula. The dough will be very soft but this is perfect. Fold in the cacao chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. If you do chill for longer allow the dough to get to room temp before baking. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350°F. Line one or two large baking sheets with baking paper. I managed to make 8 cookies.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Now, because I wanted to emphasise the cinnamon. I rolled the cookies in a mix of Sukrin:1 (alternative to granulated sugar) and cinnamon so 1/2 cup of this and 1/2 teaspoon cinnamon. They make them even more irresistible. Of course a little of the every day granulated sugar is ok to as it is only a little. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
Bake the cookies for 8-10 minutes. The cookies will look very soft and underbred but no way do we want to dry them out so trust me. NB. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. NOW, this is the KEY part and the secret I am sharing - the longer the cookies cool, the chewier they will be... Remember that. I let them sit out for at least 1 hour before enjoying, and yes I watched them for nearly the whole time as I am so impatient. I find that their chewiness and pumpkin flavor is more prominent on day 2.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
I hope you enjoy these as much as me - if you do make them tag me in the photos!!