Step-by-Step Guide to Prepare Homemade Paleo Pumpkin Chocolate Chip Cookies

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, paleo pumpkin chocolate chip cookies. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Paleo Pumpkin Chocolate Chip Cookies is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Paleo Pumpkin Chocolate Chip Cookies is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have paleo pumpkin chocolate chip cookies using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Paleo Pumpkin Chocolate Chip Cookies:

1. Make ready cup butter, ghee, coconut oil - melted (I use butter, because yum!)
2. Get pumpkin puree (I used canned puree from the organic section of my grocery store)
3. Take maple syrup (buy local for best quality/taste)
4. Take egg
5. Make ready pure vanilla extract
6. Prepare tapioca flour OR arrowroot flour
7. Take coconut flour
8. Get pumpkin pie spice (I used a generous amount of Saigon Cinnamon, Allspice and a pinch of ground ginger instead)
9. Get baking soda
10. Prepare of sea salt
11. Get chocolate chip (I used carob chips from the Bulk Barn)

Instructions to make Paleo Pumpkin Chocolate Chip Cookies:

1. With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla.
2. Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.)
3. Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.)
4. Preheat oven to 375°F.
5. Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon.
6. Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven)
7. Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack.
8. Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!

So that is going to wrap it up for this special food paleo pumpkin chocolate chip cookies recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!