If you like chewy or God forbid dry crunchy cookies this recipe is not for you. Just do yourself a favour and browse on. These cookies are soft, rich and buttery with pools of melty white chocolate.. just mmmm. So good!
I’m on a ‘use pumpkin in everything’ roll these days. I throw it in my pasta, chicken curry, shakes, oatmeal and of course, desserts. I’ve tried pumpkin muffins, pumpkin protein truffles, pumpkin pies and pumpkin cookies. Deciding which recipe to share this week was a no brainer.. soft cookies over anything else in the world! Seriously.
- ½ cup oat flour
- ¼ tsp baking soda
- 2 Tbs brown sugar
- 2 packets stevia
- ¼ tsp cinnamon
- pinch of nutmeg
- pinch of salt
- ¼ cup pumpkin puree
- 2 Tbs coconut oil
- 50g of chopped white chocolate ( I used sugar-free. Use more or less if you like, as long as there is chocolate in every bite)
- Heat the oven to 180 degrees C.
- Mix together the oat flour, spices, baking soda, sugar, stevia and salt.
- Add the pumpkin and oil and mix until all the ingredients are combined. Add in the chocolate chips.
- Scoop one tablespoon sized balls of dough on to a cookie sheet lined with baking paper.
- Bake them for 15-20 minutes depending on how gooey you want them.
- They are best eaten slightly warm.