1 large egg
1 cup canned 100% pure pumpkin
¾ cup granulated sugar
½ cup coconut oil, melted
1 tsp vanilla extract
2 cups garbanzo bean flour
1 tsp baking powder
1 tsp baking soda
¾ tsp fine sea salt, divided
6 oz dark baking chocolate, chopped
1
Preheat oven to 350°. Line 2 large-rimmed baking pans with parchment paper.
2
In a large bowl, whisk egg, pumpkin, sugar, oil, and vanilla extract. In a separate large bowl, whisk flour, baking powder, baking soda, and ½ teaspoon salt. Stir flour mixture into pumpkin mixture until incorporated; fold in chocolate.
3
Using 2 small spoons, drop cookie dough into 1½-inch balls, 1 inch apart, on prepared pans. Sprinkle with remaining ¼ teaspoon salt; refrigerate for 10 minutes.
4
Bake cookies for 12 minutes or until bottoms and edges are lightly browned, rotating pans once; transfer to a wire rack to cool. Makes about 36 cookies.
Ingredients
1 large egg
1 cup canned 100% pure pumpkin
¾ cup granulated sugar
½ cup coconut oil, melted
1 tsp vanilla extract
2 cups garbanzo bean flour
1 tsp baking powder
1 tsp baking soda
¾ tsp fine sea salt, divided
6 oz dark baking chocolate, chopped