dark chocolate pumpkin cake cookies

Despite the flat and unappealing appearance of this batch, they were yummy. “Why are they flat?” You may be wondering.  Or, maybe you are like me and could care less as long as they are good. For those who do care, there are lots of reasons cookies end up flat.  In my case, a warm baking stone was the culprit. I set the baking stone on the oven while preheating… oops.

hope these make your belly smile…

Adapted from Feel Great in 8

Wet Ingredients
¾ c. organic pumpkin puree
½ c. unrefined coconut oil, softened but not melted
6 organic eggs (3 whole eggs, 3 egg whites)
2 t. organic vanilla extract
¼ c. pure maple syrup (or honey)
1/2 c. organic coconut palm sugar

Dry Ingredients
1 c. whole white wheat flour
2-3 t. pumpkin pie spice
½ t. baking powder
¼ t. sea salt
3/4 c. chocolate chunks (I like Liberty Chocolate – dark or extra dark)

Directions: Preheat oven to 375 degrees.  In a large bowl, whisk together the wet ingredients (pumpkin puree, coconut oil, eggs, vanilla, maple syrup, coconut palm sugar). In a separate bowl, stir together the dry ingredients.  Add the dry ingredients to the wet. Gently stir in the chocolate chunks.  Bake for 12 to 15 minutes or until the bottoms have browned slightly.  Note: the cookies will still be soft and cake-like.

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