Log In Sign Up

Pumpkin chocolate chip cookies


Welcome to the JustMommies Message Boards.

We pride ourselves on having the friendliest and most welcoming forums for moms and moms to be! Please take a moment and register for free so you can be a part of our growing community of mothers. If you have any problems registering please drop an email to boards@justmommies.com.

Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!

Reply Post New Topic
  Subscribe To Recipe Connection LinkBack Topic Tools Search this Topic Display Modes
  #1  
November 9th, 2008, 10:55 AM
bre4thewin's Avatar Platinum Supermommy
Join Date: Mar 2008
Location: Fort Bragg, NC
Posts: 9,268
Send a message via AIM to bre4thewin
Im going to make these today...let you ladies know how they are. If you havent noticed all the recipes i find are gluten free too!

Yields twenty cookies. 3.5 net carbs per cookie!

Ingredients:
2 tablespoons butter or non-hydrogenated shortening (I use Spectrum organic)
2 tablespoons honey
1/2 cup pumpkin puree
1/2 teaspoon pure vanilla
1 cup almond flour
1/4 cup unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon pure stevia extract (NuNaturals)
2 teaspoons cinnamon
Dash of nutmeg
1/8 teaspoon sea salt
3 squares Lindt 70% chocolate, broken into chunks
1/2 cup chopped toasted pecans or walnuts (optional)

Preparation:
Preheat oven to 275 degrees.

Pulse coconut until it forms a coarse flour (using flat blade in Magic Bullet). Level off 1/4 cup. Pulse chopped almonds into a meal if you don’t have pre-ground almond flour. Break chocolate into chunks with your fingers. Melt shortening. Whisk in honey, pumpkin puree, and vanilla until smooth. Stir in dry ingredients, excluding chocolate, until dough forms a smooth paste. Mix in chocolate chunks. Dollop with a tablespoon onto greased aluminum foil or parchment paper, spreading and patting into flat cookie shapes. Bake for 15 minutes, then move cookie sheet to top oven rack and bake for 5 more minutes. Let cool completely on cookie sheet. Store in plastic baggies lined with paper towels.
__________________

Thank you Mom2*Lauryn*Jacob* for my gorgeous siggie!

Reply With Quote
  #2  
November 16th, 2008, 02:21 PM
bre4thewin's Avatar Platinum Supermommy
Join Date: Mar 2008
Location: Fort Bragg, NC
Posts: 9,268
Send a message via AIM to bre4thewin
These turned out awesome!!!
__________________

Thank you Mom2*Lauryn*Jacob* for my gorgeous siggie!

Reply With Quote
Reply

Topic Tools Search this Topic
Search this Topic:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -7. The time now is 04:38 PM.



Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0