Yesterday Michelle and I bought some canned pumpkin at the grocery store and decided to bake with it. And we thought of making pumpkin cookies! Our family loves pumpkin so we thought this would be a nice dessert for everyone to enjoy
Michelle and I also bought from Blue Mountain Organics their sprouted flour s. We have always wanted to try baking with sprouted flours and were excited to see Blue Mountain Organics offering these flours !! We just have not had the time ourselves to make our own sprouted flours like millet and amaranth which are two of our favorite grains!! These pumpkin cookies turned out great and not only are they gluten free but free of many other top allergies We also made these cookies with coconut sugar and stevia to keep the sugar low, but the chocolate chips we use do contain sugar (therefore we consider these low sugar cookies).
Pure2Raw Recipe: Gluten Free Pumpkin Chocolate Chip Cookies
1/2 cup sprouted millet flour
1/4 cup sprouted amaranth flour
1/4 cup arrowroot
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin pie spice
1/2 cup coconut sugar (or sugar of your choice)
10 drops stevia
1 tsp vanilla
1/4 cup coconut butter (or butter or oil of your choice)
1/3 cup chocolate chips (we use Enjoy Life chocolate chips)
1/2 cup pumpkin puree
2 tbsp almond milk (or milk of your choice)
Main Ingredients – sprouted flours
Pre-heat oven to 350 degrees.
Beat coconut butter, coconut sugar, vanilla, stevia, and pumpkin puree.
Stir in flours and chocolate chips.
Stir to just combined.
Place cookies on cookie sheet (we lightly oiled ours or you may place on wax paper).
Press down cookies
Bake 12- minutes.
Let cool before removing from pan.
Try not to eat the whole plate! We did
Due to the sprouted flours in these cookies it does provide a different texture, a little grainy but still delicious! My oldest sister who loves pumpkin the most could not stop eating these cookies
Love pumpkin and chocolate together! YUM
So moist and delicious! Full of flavor! This was our first time using sprouted flours in our gluten free baking; so far the sprouted flours seem to work just fine. I love the health benefits of using sprouted flours like:
Sprouted whole grains provide four times the amount of niacin, twice the amount of B6 and folate, more protein and fewer starches than unsprouted grains, and low on the glycemic index. High in fiber. Sprouting shifts the pH of grains from acidic to alkaline, thus promoting good health.
Now you could also put these cookies into a dehydrator if you would like to keep them more in the raw and use cacao nibs or even carob nibs for the chocolate chips. This recipe is flexible!