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Chocolate Chip Cookies

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

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

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
 ⅓ 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!