Chocolate Chip Cookies

baked-brown-chocolate-chip-cookies-1282275-min
Category,

Cookies made out of vegetables- and you wouldn't even know it!

Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 1 ½ cups Winter Squash or Pumpkin, cooked
 4 tbsp Organic Butter, Ghee, or Coconut Oil, softened
 ¼ cup Pure Maple Syrup or Coconut Nectar, OR 2 tbsp Maple Syrup and 2 tbsp Coconut Sugar
 1 tsp Vanilla Extract, alcohol free
 1 ¼ cups Almond Flour
 ¼ tsp Sea Salt
 2 tsp Cinnamon
  cup 70-85% Dark Chocolate Chips (or an allergen free brand such as Enjoy Life or chop a block roughly into chunks)
1

In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla.

2

Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter.

3

Stir in the chocolate chips/ chunks.

4

Spoon tablespoon sized rounds onto a grease-proof baking paper-lined tray.

5

Spread out with the back of a spoon so they are about 1cm thick.

6

Bake at 350F for about 15-20 minutes. They will still be soft and the underside should become golden brown.

7

Allow to cool completely on a wire rack before storing in an airtight container in the fridge. They are really good when they’re still warm!

Additional Notes:

For more recipes using winter squash check out our Winter Squash Gets and Upgrade Blog Post.

Ingredients

Ingredients
 1 ½ cups Winter Squash or Pumpkin, cooked
 4 tbsp Organic Butter, Ghee, or Coconut Oil, softened
 ¼ cup Pure Maple Syrup or Coconut Nectar, OR 2 tbsp Maple Syrup and 2 tbsp Coconut Sugar
 1 tsp Vanilla Extract, alcohol free
 1 ¼ cups Almond Flour
 ¼ tsp Sea Salt
 2 tsp Cinnamon
  cup 70-85% Dark Chocolate Chips (or an allergen free brand such as Enjoy Life or chop a block roughly into chunks)

Directions

1

In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla.

2

Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter.

3

Stir in the chocolate chips/ chunks.

4

Spoon tablespoon sized rounds onto a grease-proof baking paper-lined tray.

5

Spread out with the back of a spoon so they are about 1cm thick.

6

Bake at 350F for about 15-20 minutes. They will still be soft and the underside should become golden brown.

7

Allow to cool completely on a wire rack before storing in an airtight container in the fridge. They are really good when they’re still warm!

Chocolate Chip Cookies

Leave a Comment





stephanie goodman and jane schwartz

THE NOURISHING GURUS

Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.

CATEGORIES

What’s blocking your weight loss success?

Quiz Banner

You can still lose weight after 50 - even if you’ve been trying your whole life! Find out what’s standing between you and the healthy weight, energy and freedom you’re looking for.

What to read next:

pear-pic-rotated

Pear Crumble

collards-and-eggs

Greens and Eggs in Tomato Sauce

zucchini-fritter-pancakes-cropped

Zucchini Pancake “Fritters”

Supported weight loss for women over 50

If you’re struggling to nourish yourself after menopause, our Simply Nourished Solution™ Signature Weight Loss Program offers the tools, strategies and shifts you need to stop yo-yo dieting, permanently lose weight, and feel better than ever in your 50’s, 60’s and beyond.