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Pumpkin Cookies Dipped in Chocolate

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In lieu of the holidays vastly approaching, maybe I should change my name to ‘Pumpkin Plus Chocolate’? 🙂

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These little darling cookies were simply delicious and only lasted about an hour before I devoured them all by myself whilst being shamefully stared down by my cat. :/ He’s kind of an asshole.


kit Cat

His name is Kit Cat and I know every cat owner says this, but he is truly the the greatest cat in the world. A friend of ours found him in the forest when he was a kitten and nursed him back to health He’s been ours ever since 🙂 He has spent most of his life around a gang of dogs, so his cat etiquette is absolutely terrible (except when it comes to knocking wine glasses off of the table, he’s got that down pat) Kit Cat loves to play in water, eat dog food and get a fur shinning from the vacuum cleaner. My favorite part about him– he lets you cradle him like a baby.

Back to the cookies!…

COOKIES:

1/2 Cup Canned Pumpkin 

1/4 Cup shredded coconut (unsweetened) 

1/2 Banana mashed

3 Tbsp Almond flour

1/4 Cup plus 1 Tbsp Coconut Flour

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Baking Powder

1 Tsp Stevia

CHOCOLATE:

1/4 Cup Dark Chocolate Chips (Enjoy Life brand for Vegan)

1 Tbsp Coconut Oil

DIRECTIONS:

Preheat oven to 350F. Place all cookie ingredients in a food processor until smooth. Roll cookie dough into 1-1/12 inch balls press flat on parchment lined baking sheet. I pressed my down quite a bit, depends on thickness of cookie you want– they won’t rise much. Bake for 20-25 mins. 

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