Chocolate Pumpkin Chia Cookies

FOOD AS MEDICINE

These cookies are a riff on our Pumpkin Chocolate Chip Cookies that have been a huge hit this season, especially with Miss Stella! I created this recipe during my recent 10 Day Real Food Detox when we were making cookies together and I needed a sub for chocolate chips. The raw cacao powder ramps up antioxidants in this recipe and the chia seeds add crunch and omega 3s.

INGREDIENTS

1/4 cup almond butter

1/8 cup cashew butter

1/8 cup coconut oil

1 egg

1/2 cup pumpkin puree

1/4 cup coconut oil, melted

1/4 cup coconut sugar

1 tsp vanilla extract

2 cups almond flour

1 tsp baking soda

1/4 cup cacao powder

1/2 tsp sea salt

1 tsp pumpkin spice blend

3 Tbsp chia seeds

DIRECTIONS

Preheat the oven to 350. Line a baking sheet with unbleached parchment paper. Add the cashew and almond butter, egg, pumpkin puree, coconut oil, coconut sugar and vanilla to a bowl and whisk until well combined. Place almond flour, baking soda,  cacao powder and sea salt and pumpkin spice in a separate bowl and mix to incorporate. Slowly add the dry ingredient mixture to the wet and mix until a dough forms. Fold in the chia seeds. If needed, set in fridge for 30 minutes until easy to scoop. Scoop and roll the dough into tablespoon-sized balls and place on the parchment paper. Flatten with the palm of your hand as these cookies do not spread much! Bake for 10-12 minutes until set and beginning to brown.

Makes about 20 cookies

Nutrition per serving: 130 Calories, 10g Fat, 9g Carbs, 3g Protein, 2g Fiber

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