October 17, 2013 1

Grain-free Pumpkin Cookies with Dark Chocolate + Sea Salt

Grain-free Dark Chocolate Pumpkin Cookies with Sea Salt | @withfoodandlove

As a food blogger and aspiring photographer there are many people I look to for inspiration. Jenny is definitely one of those people. I’ve been following her for a while now and everything she does is just so stinking great. Her gluten-free, grain-free, dairy-free recipes are brilliantly designed, but truly it is her photography and super rad style that keeps me coming back for more. In my opinion she’s one of the best out there and if you haven’t already – check her out!

I created these naturally vegan and grain-free pumpkin cookies with dark chocolate and sea salt for all to enjoy. And, I cannot get enough of the dark chocolate, pumpkin, sea salt combination. These cookies are da bomb dot com. For real. These cookies are something pretty freaking special. I took Jenny’s grain-free chocolate chip cookie recipe and made a few substitutions. I added in some pumpkin, swapped out and added in a few seasonal spices and voila – perfection. Soft and chewy with a touch of sweet autumn goodness, bitter dark chocolate that’s balanced perfectly with a pinch of sea salt. I hope you enjoy them too.

Grain-free Pumpkin Cookies with Dark Chocolate + Sea Salt {print me!}

Notes: this recipe yields about a dozen cookies, and can be easily doubled. Baking with alternative flours can be tricky, and I cannot guarantee the quality of this recipe when using any flour other than the blanched almond flour as I mentioned. Pro-tip: when you’re baking double up on baking sheets to prevent the cookie from burning!

Ingredients:

  • 2 cups blanched almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoons fine sea salt + more for garnish
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/3 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1-2 tablespoons of chocolate chips
  • 5 ounces 80% extra dark chocolate, for drizzling

Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

In a large bowl combine all your dry ingredients. In a smaller bowl, beat by hand with a whisk your pumpkin and honey until creamy and smooth. Pour the pumpkin mixture into the dry ingredients and slowly combine with a wooden spoon. Then fold in your chocolate chips and continue to mix until you get a cookie batter.

One by one, roll tablespoon sized scoops into a ball and place onto the baking sheet. Press gently on the top of the ball with your fingers until the ball becomes a flat, thick cookie. Bake the cookies {on a doubled up baking sheet} for 11 minutes. Remove from the oven and allow to cool almost completely.

When the cookies are baking, melt your dark chocolate in a double boiler or in a small saucepan and over low heat. When the cookies are cooled, drizzle the chocolate over the cookies and sprinkle each cookie with a pinch of sea salt.

Devour immediately.

One Response to "Grain-free Pumpkin Cookies with Dark Chocolate + Sea Salt"

  1. Reply

    Arielle

    October 25, 2013 at 2:05 PM

    Yum!! These look/sound amazing!

Submit a comment

Your email address will not be published. Required fields are marked *

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.