The one thing I love about fall (apart from the lovely multicoloured work of nature) is the fact that it triggers the baker in you. I mean there is Christmas and new years and many other occasions to give baker inside you umpteen opportunities to woo the oven, but to incorporate the flavours of the fall while simultaneously welcoming the cooler temperatures is just something else. So, I am kick starting this fall with a brilliant recipe which I like to call as Choco Pumpkin Cookies.

Choco Pumpkin Cookies

Choco Pumpkin Cookies

These cookies are chewy, delicious and incredibly easy to make. Moreover the combination of dark chocolate with pumpkin pie spice is just unbelievable. I mean, whether you follow a Paleo lifestyle or not these cookies just rise above it all and don’t take my word for it. Try this one for yourself!

Pumpkins for one are extremely versatile as they blend well with most foods categories across breakfast, lunch and dinner but I personally feel they were made only for desserts and latte’s and these Choco Pumpkin cookies are going to make you believe that.

They are also completely Paleo and Whole 30 complaint and can also be termed as a good start for someone who is looking at AIP re-intros. A few tweaks make them AIP compliant as well.

And that’s what I call a win to the win to the win. So lets get rolling:

[lt_recipe name=”Choco Pumpkin Cookies – Paleo | With AIP Re-introes | Whole 30″ summary=”The Choco Pumpkin  Cookies are perfect for the fall as they are chewy, delicious and extremely easy to put together. These cookies are completely Paleo and also great for those looking at recipes with AIP reintros. With a few tweaks here and these these can also be made 100% AIP compliant.” total_time=”35M” print=”yes” ingredients=”Almond Flour – 1 cup;Coconut Sugar – 1/2 cup;Baking Soda – 1/2 teaspoon;Cream of tartar – 1/2 teaspoon;Tapioca Flour – 1 tablespoon ;Psyllium Husk – 1 tablespoon;Pumpkin Pie spice – 2 teaspoons;Eggs – 2 (Large brown organic eggs);Pumpkin Pureé – 1/2 cup;Pure Vanilla Extract – 1 teaspoon;Maple Syrup – 2 tablespoons;Pure Desi Ghee – 1/4 cup;Dark Chocolate – 40 grams (90% and above);;Tools:;Sieve;Mixing bowls & Spoon;Baking Pan lined with a sheet of parchment paper;Ice-cream Scoop or a round spoon;” ]Preheat your oven to 350 degrees;Chop the dark chocolate into small pieces and set aside;In a large mixing bowl combine Almond flour and coconut sugar (After sifting them both);To this add baking soda, cream of tartar, tapioca flour, psyllium husk and pumpkin pie spice;Mix well;In another bowl crack eggs and beat them well;Add vanilla extract, maple syrup, pumpkin pureé and desi ghee;Mix well;Add the wet ingredients to the dry ingredients;Run the dark chocolate through the microwave for 3o seconds and add this to the wet and dry ingredients;Mix everything until well incorporated;Take an ice-cream spoon and scoop out dollops of the batter on a baking pan lined with a sheet of parchment paper;With the help of your hand gently flatten each dollop from the top and use your fingers to rotate the top of the batter in a circular motion to give it a cookie like appearance;This recipe should yield about 12 equal sized dollops / cookies;Pop them in the oven for exactly 15 minutes;Remove and let them cool;Devour![/lt_recipe]

[lt_recipe name=”Homemade Pumpkin Pureé” summary=”Use this as against the store bought ones and experience the difference in your recipes ” print=”yes” ingredients=”Pumpkin” ]Preheat your oven to 450 degrees;Cut open a pumpkin and remove the seeds and the fibre from the middle;place the pumpkin skin side up on a baking pan lined with a sheet of parchment paper;Bake for 35 minutes;Remove and let cool;Remove the skin and cut the baked pumpkin into cube size pieces;Now run these pieces through a blender or just mash them together with the back of a spoon;Store the pureé in the fridge and use when desired[/lt_recipe]

[lt_recipe name=”Homemade Pumpkin Pie Spice” summary=”Make your own pumpkin pie spice” print=”yes” ingredients=”Ground Cinnamon – 3 tablespoons ;Ground Ginger – 2 teaspoons ;Nutmeg – 2 teaspoons ;Ground Allspice – 1 teaspoon;Ground Cloves – 1 teaspoon (optional)” ]Mix them together and store them in an airtight container[/lt_recipe]

How to make this recipe AIP compliant:

Substitute

  • Almond flour with Pumpkin Seed Flour
  • Eggs with Gelatin

 

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