Ingredients:
- 1 cup pumpkin puree (canned)
- 1/2 cup sugar
- 1/2 cup coconut oil
- 1/2 tbsp cinnamon
- 2 cups flour (bread flour or all-purpose flour)
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1 tbsp vanilla extract
- 1 tsp milk
- Chocolate chips (amount based on personal preference)
Instructions:
1. Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Line a cookie sheet with parchment paper.
2. Prepare the Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, sugar, and coconut oil. Mix until well blended.
- Add the egg, vanilla extract, and milk to the mixture. Mix until smooth.
3. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
4. Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
5. Scoop and Drop the Cookies:
- Using a cookie scoop or a tablespoon, scoop the cookie dough and drop it onto the parchment-lined cookie sheet, spacing them about 2 inches apart.
6. Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
7. Cool and Enjoy:
- Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious pumpkin chocolate chip cookies!
