Description
This single-serve pumpkin cookie is chewy, gooey and loaded with melty chocolate. And like all good cookies, this thick pumpkin chocolate chip cookie is crisp on the edges and gooey in the middle.
Ingredients
Scale
- 1 tbsp Tahini
- 1 tbsp Honey or Maple syrup
- 1 tbsp Pumpkin puree, with water squeezed out ((see notes))
- ½ tsp Vanilla extract
- ½ tsp Pumpkin spice
- ¼ tsp Salt
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- 4 tbsp Spelt flour
- 2 tbsp Chocolate chips, preferably refined sugar-free
Instructions
- Begin by preheating the oven to 350°F (180°C) and line a pan with parchment paper.
- In a bowl, add in the tahini, honey, drained pumpkin, vanilla extract, pumpkin spice, salt, baking powder and baking soda. Give the mixture a good whisk for 1-2 minutes until the mixture looks syrupy.
- Next, sprinkle in the spelt flour and mix until a dough begins to form. Pour in the chocolate chips and mix until just combined.
- Roll the dough into a ball and place on a piece of parchment paper. Smush the dough down using the palm of your hand, until the cookie is round and about ¼" thick (2cm). Keep in mind that the cookie won't change shape too much when it bakes, so make sure it's round and the thickness that you want.
- Bake the cookie in the oven for 8-10 minutes until it's puffed and cracked on top. Let cool for 5 minutes before enjoying!