Edible Pumpkin Cookie Dough

Ingredients:

1/2 cup of coconut oil or ghee

3/4 cup of Madhava coconut sugar

1/2 cup of pumpkin purée (not pumpkin pie mix)

1 1/2 cup of almond flour or King Arthur Whole Wheat flour or GF All Purpose Flour (depending on your dietary restrictions)

1 tsp vanilla extract

1 tsp of cinnamon

1/4 tsp of nutmeg

1/4 tsp of all spice

1/4 tsp of ground cloves

1/2 tsp baking powder*

1/2 tsp baking soda*

1/2 cup of Enjoy Life dark chocolate chips

Directions:

In a large mixing bowl beat coconut oil or ghee and coconut sugar with a hand mixer until light and fluffy. Add in pumpkin and mix. Add in flour and spices and mix until a dough forms. If you are planning on baking the dough into cookies add the baking soda and baking powder here. After the cookie dough forms fold in the chocolate chips. Chill the dough until ready to eat.

Baking: Chill dough for 30 minutes. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Scoop out cookie dough and place on cookie sheet. Press cookie dough with your hands to flatten out. Bake for 10 minutes. Recipe makes 24 good sized cookies.

Macros For One Cookie:

Notes:

*Only use baking soda and powder if baking into cookies

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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