"The traditional pumpkin spices of cinnamon, nutmeg, cloves, and ginger and the seductive bite of melted chocolate chips put these pumpkin chocolate chip cookies way over the top," says Sharon Bishop of Paleo Fondue.
- ¼ cup of Coconut Oil, softened
- ¼ cup of Palm Shortening
- ¼ cup of Maple Sugar
- ½ cup of Coconut Palm Sugar
- ¼ cup of Pureed Pumpkin
- 1 Large Egg
- ¾ cup of Tapioca Flour
- ¼ cup of Coconut Flour
- 1 teaspoon of Baking Powder
- ½ teaspoon of Cinnamon
- ¼ teaspoon of Nutmeg
- Pinch of Powdered Ginger
- Pinch of Powdered Cloves
- ¼ teaspoon of Sea Salt
- ½ cup of Chocolate Chips
- Preheat the oven to 350F. Line a baking sheet with silpat or parchment paper.
- Combine the coconut oil, shortening, maple sugar, and coconut sugar in a mixing bowl and beat for about a minute on medium speed until fluffy.
- Add the pumpkin and egg to the mixing bowl, scrape the sides, and mix until combined.
- Whisk together the tapioca flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to make the dry mixture.
- Add half of the dry mixture to the mixing bowl and mix until combined. Add the rest of the dry mixture, scrape the sides, and continue to mix until combined. Fold in the chocolate chips.
- Optionally chill the batter for about 5 minutes in the fridge. This step will help make them poofy.
- Portion 2 Tablespoons worth onto the lined baking sheet about 2 inches apart. Bake at 350F for 11-13 minutes.
- Remove from the oven when done and cool on the sheet for about 5 minutes, then transfer to the cooling rack.