Asher's Double Chocolate Pumpkin Cookies
Servings: 24 cookies
Equipment
- 2 baking sheets
- 2 bowls
- 1 mixer or beater
Ingredients
- 2 ¾ cup all-purpose einkorn flour
- ¼ cup Dutch processed cocoa
- 1 tsp baking soda
- 1 tsp pink Himalayan salt
- 1 tsp pumpkin pie spice
- 1 cup organic butter
- ¾ cup organic brown sugar
- ¾ cup organic cane sugar
- ½ cup organic pumpkin puree liquid blotted out
- 2 tsp organic vanilla extract
- 2 large egg (room temperature)
- 1 cup chocolate chips (real good or nestle simple)
Instructions
- Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
- In a small bowl, whisk together the dry ingredients of 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, 1 tsp pink Himalayan salt, 1 tsp pumpkin pie spice and ¼ cup Dutch processed cocoa.
- In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,¾ cup organic brown sugar, ¾ cup organic cane sugar,½ cup organic pumpkin puree and 2 tsp organic vanilla extract. Mix until light and fluffy.
- Beat in the 2 large egg until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the 1 cup chocolate chips until evenly distributed throughout the dough.
- Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
- Refrigerate for 15 minutes
- Bake for around 10 minutes, or until the edges are golden brown.
- Remove from the oven and transfer them to a wire rack to cool completely.
Notes
- You can store these in an airtight container on the counter or in a freezer bag and freeze until you are ready to eat. To thaw out simply set out on the counter.
- You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour.