First off, let me clear the air: We’re back in the randomness world. The more structured IronYou didn’t last more than three days — that is 72 hours. I know, epic fail.
There was no self-sabotage here though; the feedback I got from you guys about the randomness factor has been so dope, I couldn’t have possibly overlook it. (Thank you all for being this cool, btw!)
And if YOU like TheRandomYou more than TheStructuredYou, then who am I to deny it?
It didn’t took that much to convince me though. I’m not the type of person that can easily fit into a cookie-cutter kind of life, let alone I can possibly blog in that kind of fashion.
I still don’t know how I talked myself into that ; but as you see I got back to my senses and to the old me (tbh I don’t think there was ever a new me).
In other words, TheIronRandom is back.Yo.
Moving on to these Almond Pumpkin Choc Chip Cookies.
As it often happens in October, I purchase way too much pumpkins, and end up making huge amounts of pumpkin puree daily.
Even though I’ve been whipping up this Creamy Pumpkin Garlic Rice quite a lot, I wanted to cook something else with pumpkin puree.
That’s when I spotted a recipe for grain-free dark choc pumpkin cookies on Pinterest. It looked really good and thought it was worth giving a try. And next thing I know, I had pumpkin cookies baking in the oven.
All in all, this is a pretty solid recipe.
I like that there’s no butter, coconut oil, dairy or eggs in it. The pumpkin puree and the almond flour work as binders. It works, I guarantee.
The cookies taste like pumpkin and chocolate with a mild almond aftertaste. All flavors I adore, but I know that they’re not right up everybody’s alley. So think about this before getting started.
They’re also so easy to make. One bowl, one spoon, no melting, just a little mixing involved.
I really like the add-on of chocolate drizzle on top, it gives a bit of crunchiness (its not only for aesthetic purposes). Trust.
(Paleo) Almond Pumpkin Choc Chip Cookies Print this recipe!
Adapted from WithFoodandLove
When baking with almond flour, you should be extra careful as it tends to burn easily.
It’s important that you place the rack in the upper third level of the oven and that you bake the cookies for exactly 10 minutes (11 minutes for more crunchiness). If you leave them in the oven for a second more than that, they’ll burn.
These cookies are soft and a bit chewy (which I love), just don’t expect anything too crunchy here.
Makes 16 cookies
2 cups / 6.3 oz / 180 gr blanched almond flour
¼ teaspoon baking soda
¼ teaspoons fine grain sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
A pinch of nutmeg (optional)
⅓ cup / 2.5 oz / 72 gr pumpkin puree
¼ cup / 3 oz / 85 gr raw organic honey (or maple syrup)
4 tablespoons +70% dark chocolate chips
+70% extra dark chocolate, melted for drizzling
Preheat the oven to 350°F (180°C). Place a rack in the upper third level of the oven. Line a cookie sheet with parchment paper (unless you have a non stick cookie sheet like myself). Set aside.
In a large bowl combine all your dry ingredients. In another bowl, whisk pumpkin puree and honey smooth.
Combine dry ingredients with wet ingredients and gently mix with a wooden spoon until a dough forms. Finally fold in the chocolate chips.
Scoop one level tablespoon at a time onto the prepared baking sheet. With your hands press balls of dough down gently and give them a look-alike cookie shape.
Before you place the cookies into the oven, place another baking sheet in the lower third of the oven. This will help prevent the bottoms from burning.
Bake the cookies in the oven for 10 minutes (11 minutes for more crunchiness).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
Melt the dark chocolate in in a double boiler over low heat (or in the microwave) and with a small spoon drizzle the melted chocolate over the cookies (you can also sprinkle a pinch of salt on top if you like it).
One cookie yields 114.8 calories, 8 grams of fat, 10 grams of carbs and 3.25 grams of protein.