I wanted to make a basic chocolate chip cookie, with some extra squash for good measure, but not necessarily the pumpkin flavors. These turned out really good, you wouldn't even know there was pumpkin in them except for the slightly orangey color. I will say, although this is a great recipe if you have an egg allergy or are doing AI protocol, they are quite crumbly without egg or some kind of egg replacer. If I made these again I'd probably throw in two eggs (or maybe just the yolks) and reduce the butter to a third of a cup. The chocolate chip recipe takes about three seconds and you can keep what you don't use in the freezer for another time!
Based on Frisky Lemon's recipe here.
Grain, Gluten, Sugar, and Egg Free Pumpkin Chocolate Chip Cookies
1/2 cup coconut flour
1 tsp baking powder
pinch of salt
1 cup pumpkin puree
1/2 cup melted butter
1/2 cup liquid sweetener
2 tsp vanilla extract
1 cup sugar free chocolate chips, recipe below
Combine coconut flour, baking powder, and salt and mix well with a fork to get out any lumps. In a separate bowl, mix together pumpkin puree, melted butter, sweetener, and extract. Pour wet into dry and mix well. Add your SF chocolate chips and spoon onto parchment lined baking sheet and bake at 350 until the tops are starting to turn golden. This made 14 very generously sized cookies.
Sugar Free Chocolate Chips
1/2 cup cocoa powder
1/2 cup liquified coconut oil
3 packets stevia (i used pure via)
1 tsp instant decaf coffee
Mix everything together well and pour into a flat plastic tupperware container, and freeze. These taste great baked in things, but I probably wouldn't eat them all by themselves (which is probably a good thing right?) because the stevia after taste is definitely noticeable. There are many other recipes out there for SF homemade chocolate, calling for powdered erythritol, xylitol, etc, but I didn't want to mess with them. These are just fine for what I needed them for, and are a thousand times cheaper than buying the sugar alcohol sweetened Hershey's at the grocery store. Be advised, they do not have stabilizers in them like regular chocolate chips and will melt and spread in baked goods, rather than staying in chip form. If that bothers you, there are other recipes using cocoa butter which will probably work much better for you.