It's fall flavor time! Nst nst nst nst.
What better way is there to get started than with a vegan and gluten-free dessert?! A brownie-cookie hybrid celebrating my love of pumpkin and my addiction to chocolate!
Pumpkin brownie cookies
1 1/2 c. almond meal
1/2 c. cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1/3 c. sugar
dash of salt
1 c. pumpkin puree
1/4 c. coconut oil, solid
1 tsp. vanilla extract
1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper
2. Combine all dry ingredients in a mixing bowl and stir to combine. Melt down the 1/4 c. coconut oil on stovetop or in the microwave, then combine all wet ingredients in a separate mixing bowl and whisk thoroughly. Once the wet ingredients are well-combined, add to the dry ingredients and mix until everything is incorporated. The batter will be very fluffy (and yummy! eat at your leisure!) and sticky, but it isn't too difficult to handle.
3. Roll into small-medium sized balls and flatten in your hands slightly, then place on the baking sheet with parchment paper. The cookies will expand and will rise a tiny bit, so account for this when placing them on the baking sheet.
4. Cook for 12-14 minutes. Enjoy!