Description
The BEST pumpkin chocolate chip cookies to make this season!
Ingredients
Scale
- 2/3 cup FODMAP safe flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/2 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 2 eggs
- 3/4 cup pumpkin puree
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a medium size bowl combine the dry ingredients (flour through salt) and set aside.
- In a large size bowl whisk the melted coconut oil and sugars together. Add in the eggs, vanilla extract and pumpkin puree.
- Once combined, add the dry ingredients to the wet ingredients and mix. Gently fold in the chocolate chips.
- Scoop cookie dough onto a parchment lined baking sheet with space in between for the cookies to bake.
- Bake for 15 minutes or until cooked through.
Notes
Store the cookies in an air tight container in the refrigerator for up to a week.
Keywords: FODMAP safe dessert, fodmap diet cookies, FODMAP safe cookie recipe
