Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I'm gonna get really real with you for a second: these are fucking delicious cookies, but they're packed with butter and sugar. Again, SERIOUSLY SCRUMPTIOUS, but not seriously healthy. Just maybe don't eat 6 per sitting? I'm not even apologizing, just a warning for the haters. I usually eat a very healthy diet and rarely sugar splurge, but I'm on my period and I wanted chocolate and sugar and these cookies are heavenly and dreamy and amazing and you will love them. Everyone will! These are 'impress your mother-in-law' cookies. These are celebrating your birthday cookies. They're follow with a glass of champagne cookies. They're decadent and rich and insanely delicious. If you're on a diet, these are not for you. If you wanna have a fall-flavored mouthgasm, then these are definitely for you. Your choice. But let's be honest, with an intro like that, don't you wanna bake up a batch? We'll do it together, share the guilt. Let's eat! 

INGREDIENTS
2 1/2 cups all purpose flour 
1 tablespoon pumpkin spice
1 teaspoon baking soda
1 teaspoon sea salt
1 cup coconut oil or vegan butter, melted
1 cup organic sugar
1/2 cup pumpkin purée 
3 tablespoons ground flax
1 teaspoon vanilla
3/4 cup chocolate chips
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DIRECTIONS
Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together flour, pumpkin spice, baking soda and sea salt. Set aside.

In a larger mixing bowl whisk melted coconut oil or butter, sugar, pumpkin purée, ground flax and vanilla. Pour wet ingredients into dry ingredients and stir until completely combined, or process in a food processor with the dough blade.
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Fold in the chocolate chips until they're evenly distributed in the dough, then use a spoon or cookie dough scoop to place 1-inch balls of dough onto a greased or parchment lined cookie sheet. Bake for 8-10 minutes, or until cookies become golden. Let cool on a wire rack, then enjoy! Cookies last in the fridge about a week and in the freezer indefinitely. Makes about 36 2-inch cookies. 

NOTES
You can safely sub in 1/2 of the AP flour for whole wheat flour, if you prefer, but you will get a denser cookie.

Frozen cookies can be defrosted by being placed onto a plate and left on the counter for about 2 hours or microwaving for a few seconds at a time. 

You could definitely sub in applesauce or a healthier replacement for some of the oil if you wanted, but I would recommend only subbing in about half the amount to maintain the cookies texture.

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