I can’t eat grains.
None. Zip. Zero. Zilch. Nada.
This baffles a lot of people, because grains are a LONG list. But I’ll save you the trouble: No, I cannot eat rice, or quinoa, and even though I do miss bread sometimes, I know that it makes me sick. So I don’t eat it.
But enough about that.
Some of you may be reaching the same point in your life where you are realizing that eating grains makes your stomach upset. Or worse. Way worse. Or you can’t lose weight and are embracing the whole lower carb thing.
Well. What I am about to share with you isn’t exactly low-carb, but this is a favorite in my house. So without further ado, my Pumpkin Chocolate Chip Cookies!
Grain Free, Egg Free Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies (Grain-Free, Egg-Free!)
- 2 cups almond flour
- 2 tablespoons honey
- 2 tablespoons pumpkin puree (canned is fine, I won't tell if you don't bake and puree the pumpkin yourself)
- 1/4 cup butter, melted
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper--cover the sheet entirely.
- Combine honey, pumpkin puree, butter, sea salt, and baking soda. Add the almond flour in slowly. Your batter should be sticky but not clumpy. You may add more honey to help with consistency.
- Stir in the chocolate chips.
- Drop heaping teaspoonfuls onto your parchment paper-lined baking sheet. This should yield you about 12 medium sized cookies. You can shape these cookies with your fingers--if this is your first time working with almond flour you should know that the cookies will not flatten like ones with regular flour do.
- Bake 6-10 minutes in your oven, then remove and let fully cool before you enjoy.
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