Jumbo Chocolate Chip Pumpkin Cookies (Edit recipe)

Whenever I make cookies my husband request that I make “big” cookies and I rarely do that. I find grain free cookies hard to make really big and honestly, I like small cookies most of the time. I think it may be a form of portion control. When I was testing out this recipe I noticed that I was able to shape this batter easily in to whatever shape and size I wanted. The pumpkin helped it hold its shape while baking. I made just one jumbo cookie my first batch to surprise my husband and he was so excited so I decided to try making them all that way. The pumpkin and coconut flour gives this cookie a more cake like texture with a hint of caramelization from the coconut sugar. It’s like an oatmeal cookie meets a muffin top. Hmm…that may be a weird analogy but that is what comes to mind. You definitely don’t have to make these cookies jumbo but I think it is a nice change from the tiny bite-size ones! Enjoy!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	240
Fat:	17 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	188 mg
Fiber:	4 g
Sugars:	8 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 10

Ingredients

0.5 cup Coconut Sugar
0.5 cup Coconut Oil
2 tsp Vanilla Extract
2 whole Egg
0.75 cup Pumpkin Purée
0.333 cup Coconut Flour
0.333 cup Arrowroot Powder
0.5 tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
0.5 tsp Sea Salt
0.5 cup Dark Chocolate Chips, mini

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350. Combine the coconut flour, arrowroot, baking soda, cinnamon, pumpkin pie spice, and sea salt in a bowl and mix. Set aside.
With a mixer thoroughly beat the coconut sugar and oil until creamed and fluffy. About one minute.
Add the vanilla and eggs and mix thoroughly and then mix in the pumpkin puree.
Slowly add in your flour mixture and mix until combined and then stir in the chocolate chips.
Line a baking sheet with parchment paper. Take about a u00bc cup of batter and form a 3-4 inch cookie that is about u00bd inch thick. Bake for 14-16 minutes. Let cool and then transfer to a wire rack. Store the cookies in the refrigerator

Notes

If you are not able to form the batter into a large cookie than you may need some more coconut flour to thicken it. You don’t have to make these jumbo cookies. If you chose to make them smaller then your cooking time may decrease some. The cookies will be pretty soft until they have cooled completely.