Coconut Flour Pumpkin Chocolate Chip Cookies

After I shared my Pumpkin Chocolate Chip Drop Cookies in one of the Gluten Free baking groups on FB, I was flooded with queries, compliments, recipe request and more. Thank you guys for the love!

One of the most satisfactory discussions I had in a long time!

One of the members stated that she has difficulty digesting Oat Flour, and asked me if she could substitute Coconut Flour instead. 

Both Oat Flour and Coconut Flour are gluten free flours but with completely different characteristics. You cannot simply swap one for the other. The entire recipe needs to be modified.

I modified the recipe using Coconut Flour

Coconut Flour is highly absorbent and needs almost double quantity of wet ingredients to stay moist. A little Coconut Flour goes a long way. Also, it needs additional fat, else the cookies will turn out brittle and crumbly. 

With all the parameters into consideration, I whipped up a batch of Coconut Flour Pumpkin Chocolate Chip Cookies, that was moist and absolutely melt-in-the mouth. The best cookies I have ever made. Hands down!

Since both Oat Flour Pumpkin Chocolate Chip Drop Cookies and Coconut Flour Pumpkin Chocolate Chip Cookies had pumpkin puree, pumpkin pie spice and chocolate chip, flavor wise they were very similar. But way different texture wise!

Oat Flour Pumpkin Chocolate Chip Drop Cookies were soft and chewy while Coconut Flour Pumpkin Chocolate Chip Cookies were absolutely melt-in-the mouth. Almost like a butter cookie or shortcake!

The more I'm experimenting with Coconut Flour, the more I am falling in love with it. With its high fiber, high protein, low carb and sugar content and the alluring coconut aroma, it fast becoming my flour of choice, when it comes to healthy, gluten free baking!

Give this recipe a try and I promise you'll not regret it.

Recipe Snapshot: Coconut Flour Pumpkin Chocolate Chip Cookies

Yields: 18 cookies

What I used:
Coconut Flour – 1/2 cups

Pumpkin Puree – 3/4 cup

Coconut Oil – ¼ cup, softened (not melted)

Baking Powder - 1 tsp

Pumpkin Spice Powder - 1 tsp

Maple Syrup - 1/4 cup

Mini Chocolate Chip - 1/2 cup + more to sprinkle on top

What I did:
1. Preheat the oven at 350 F. Line 2 Baking sheet with either parchment paper or Sil-Pad.

2. In a large bowl, sift together the Coconut Flour, Baking Powder and Pumpkin Spice Powder.

3. Add the Pumpkin Puree, Coconut Oil and Maple Syrup and mix it well until everything is incorporated and the dough looks like a wet sand. The dough should be able to hold it shape when squeezed to form a ball. If it falls apart, add 1 tablespoon of coconut flour, till it is able to hold its shape

3. Fold in 1/2 cup of mini chocolate chips.

4. Using a small cookie scoop, drop the cookies in the prepared baking sheets. Use your hands to flatten them into cookie shape.

5. Add a few extra chocolate chips on each cookies. Leave enough gap between the cookies.

6. Bake for 20 minutes or till the top is firm to touch. Let it sit the baking sheet for 15 minutes before transferring it to a wire rack, to cool it completely. 

7. Store in the refrigerator in an airtight container or Ziploc. They freeze well.

1. We prefer out cookies less sweet. 1/4 cup of good Maple Syrup was good enough for us. You might want to increase or decrease the sweetener, depending on your taste. Since it is an egg free recipe, you can actually taste the cookie dough and adjust your sweetener, accordingly. 

2. Maple syrup can be substituted with Honey, Agave Nectar, or Brown Rice Syrup. Or even regular brown sugar.

3. Coconut flour cookies are very crumbly when warm. Let it cool completely before touching. Always keep in an airtight container in the refrigerator. The cookies tastes awesome when cold.

Diabetic Platter:
Coconut Flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index.
This makes coconut flour a favorite among paleo dieters, gluten free eaters including those with Celiac Disease or a gluten sensitivity, those with digestive problems like leaky gut syndrome, anyone with a nut allergy, those with diabetes, vegetarians, and just about everyone else in between.
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  1. Goodness!! considering i have always had a sweet tooth there is no way i would let this pass,coconut and chocolate always go well together a must try.

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