Baking your own cookies at home has to be one of life’s greatest little luxuries. It’s hard to beat that satisfying feeling, as you pull out a tray of freshly baked cookies, blissing out on that first bite of warm, gooey chocolate goodness as it crumbles in your mouth. My old childhood memories are rich in these same moments, although I must say, this recipe is a tad healthier than what my grandma used to bake!
You’ll see there’s no sign of processed white flour in this mix, rather I’ve opted for a triple blend of wholesome, gluten-free versions. Coconut flour is rich in fiber, healthy fats and surprisingly is a good source of protein. Brown rice flour is rich in magnesium, B vitamins and carries anti-inflammatory properties. Notably, B vitamins are important to keep topped up when following a vegetarian diet, as they’re usually obtained from animal sources. Last but not least, I’ve selected almond flour due to its high levels of vitamin E, iron and manganese. Again finding iron food sources is important as a vegetarian.
Pumpkin has always played an important part of my diet, but usually in savory form. I got a little sneaky and found a cupful of pureed pumpkin, can easily make it into these cookies without much hint of flavor. I find it’s a pretty sweet tasting vegetable anyway. Just one cup of pumpkin contains almost 60% of your recommended daily intake of vitamin A, 26% vitamin C and 23% fiber. Vitamin A in particular is a great immune booster and known to benefit eye health.
It’s important to add in dark chocolate, rather than milk chocolate, aiming for over 70% cacao. The health benefits of dark chocolate come from the high antioxidant value, offering protection against various disease and also cancer fighting properties.
I’ve added in some of the best spices that are renowned for their individual health-boosting properties. Cinnamon has one of the largest readings of antioxidants, even more than turmeric! Cloves have been used medicinally across the ages, as they have great anti-inflammatory effect and also aid in digestion. All in all, there’s not much guilt that comes with over-indulging in these gluten-free cookies, as I’ve kept them as close to nature as possible!
- 1 cup roasted pumpkin, pureed
- ½ cup coconut flour
- ½ cup brown rice flour
- ½ cup almond flour
- ½ tsp xanthan gum
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ cup coconut sugar
- 3 tbsp coconut oil, melted
- 1 large egg, beaten
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup dark chocolate
- Pinch sea salt
- Mix the flours with xanthan gum, spices, sugar and salt into a large bowl, then add the melted coconut oil, pumpkin puree and egg, and mix to obtain a batter.
- Add the chocolate chips and mix to incorporate.
- Cover the bowl and refrigerate for at least 1 hour.
- Heat the oven to 175C/346F and line a baking sheet with parchment paper.
- Scoop little balls and line them on the baking sheet.
- Press the balls with a spoon, because they won't spread too much, and bake for 10 minutes.
- Remove from the oven and transfer to a cooling rack.
- Let cool completely before serving.