|Chewy, sweet,sugar free and grain free Pumpkin Chocolate Chip cookies that are crisp on the bottom!|
How did I finish off my marathon of baking with squash? With Paleo Pumpkin Chocolate Chip cookies, of course!
I still had a little leftover roasted squash, even after making Pumpkin Apple Cake, Gingerbread Squash Muffins and Donuts, and putting it on my salads! It's been so much fun and I've loved everything I've made. Hubby's pretty happy too!
Guess what I discovered with these cookies? Even without adding sugar to the recipe, the squash made them beautifully sweet and actually crisped up the bottoms! Amazing, delicious and healthy. Yay, for squash!
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Makes 2 dozen
Prep 15 minutes
Bake 20 minutes
- 1/3 cup (57 grams) roasted and mashed squash of choice, I used butternut
- 1 stick (113 grams) butter, room temp
- 1 tablespoon organic molasses, opt- leave out for sugar free
- 1 large egg
- 1/8 teaspoon powdered Stevia, I used NuNaturals, NuStevia, but I like this one too.
- 1 teaspoon pure vanilla
- 1 1/2 cups (132 grams) Almond Meal Flour, sifted and regrind bits in coffee mill
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon psyllium husks, ground, opt- but they added more firmness
- 1/2 cup walnuts, chopped
- 1 cup sugar free chocolate chips, or if you don't mind a little sugar, try Enjoy Life
- In a large bowl, cream together the squash, butter, molasses, stevia and vanilla with a mixer or whisk. Add egg and beat in.
- Stir in the almond meal flour, salt, psyllium and baking soda until well incorporated. Dough should be thick.
- Add the nuts and chocolate chips and stir.
- Bake on a parchment lined baking sheet at 350 degrees F. for 18 minutes or until brown on the bottom. Let sit for best texture before eating if you can! Refrigerate for longer storage.
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