Pumpkin Ginger Chocolate Cookies
I looked around on the internet for awhile, and stumbled across a couple of recipes that sounded really good, but more complicated than what I was ready for on a lazy Saturday afternoon. So I combined a couple of staples and added my own flare - and these cakey cookies turned out to be delicious.
I should just call them mini-cakes, because that's the texture they ended up being. They are dense but soft. Mike mentioned that adding icing would make them even more delicious (I declined. See the word "lazy" in the last paragraph.) I brought these to a party where many of the guests followed a gluten free / dairy free diet. Even those who don't follow a specific diet enjoyed these cookies!
- 1 CUP pumpkin
- 1/2 CUP coconut oil
- 1/2 CUP maple syrup
- 1 TSP vanilla extract
- 1 1/2 TSP fresh minced ginger
- 1 CUP flour of choice (I used a gluten free baking blend)
- 2 TSP baking powder
- 2 TSP cinnamon
- 1 TSP salt
- AS MANY chocolate chunks as you would like. (I use the Enjoy Life brand)
MAKE THE MINI-CAKES:
- Preheat the oven to 350.
- Combine ingredients in a large bowl: pumpkin through ginger. Mix well to combine.
- Stir dry ingredients (except the chocolate) in a smaller bowl.
- Add dry ingredients to wet ingredients slowly to incorporate.
- Fold chocolate chunks into batter.
- On a cookie sheet lined with parchment paper, add a dollop of cakey-dough. Press down slightly for even baking.
- Cook for 15-20 minutes (depending on your oven) I checked these often, and knew they were done when the tops started to crack a bit. They will stay soft, but not necessarily dough-y.
- Transfer to a drying rack. I peeked underneath the rack and was able to tell the cookies were done by the texture on the bottoms. It should resemble a cookie with small air pockets, and not look wet anymore.