This is a perfect gluten-free treat if you love pumpkin and chocolate. Spread a little peanut butter on the cookies, and you have yourself an extra special snack with your coffee or tea. 

 

Yield 1 dozen large cookies

 

½ cup melted coconut oil

1 cup coconut sugar

2 tsp vanilla extract

½ cup pumpkin puree

2 cups gluten-free all-purpose flour

½ tsp cinnamon

¼ tsp ground cloves

¼ tsp ground ginger

¼ tsp ground nutmeg

1 tsp baking soda

⅛ tsp salt

1 cup dark chocolate chips 

 

Preheat oven to 350℉

 

Line a baking pan with parchment paper or a silicone baking sheet. 

 

Combine the coconut oil, coconut sugar, vanilla, and pumpkin in a mixing bowl. Next, stir in the flour, cinnamon, cloves, ginger, allspice, baking soda, and salt. 

 

Fold in the chocolate chips. 

 

Use a spoon or ice cream scooper to scoop the dough into 12 balls onto the baking pan. Gently press down on each ball to flatten it.

 

Bake the cookies for 11- 13 minutes. The cookies will be lightly browned and soft in the center. 

 

Let the cookies cool for 5 minutes on the baking pan, then transfer them to a cooling rack. 

 

Just Salt It, and enjoy!