Broma Bakery Pumpkin Cookies

Paleo Pumpkin Chocolate Chip Cookies Broma Bakery

WEBOct 11, 2019 · In a large mixing bowl combine the pumpkin, almond butter, egg, vanilla syrup, and maple syrup. Whisk to combine. Add the almond …

1. In a large mixing bowl combine the pumpkin, almond butter, egg, vanilla syrup, and maple syrup. Whisk to combine.
2. Add the almond flour, baking soda, salt, and spices to the wet ingredients, mixing until everything is combined. Fold in the chopped chocolate. Cover the dough and place in the fridge for at least 30 minutes, but up to overnight.
3. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop the cookies out by the tablespoon, rolling between your palms to create round balls. Place on cookie sheet and flatten slightly using the palm of your hand to 1/4 inch thickness. This will help the cookies bake more evenly.
4. Bake for 9 minutes or until the edges are set, but the centers are still a little raw. Allow to cool for 10 minutes before eating. Enjoy!

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Soft Pumpkin Chocolate Chip Cookies Broma Bakery

WEBOct 5, 2015 · Instructions. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside. In a standing mixer fitted with a …

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2. In a standing mixer fitted with a paddle attachment, cream the coconut oil and brown sugar until light, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract for an additional minute. If using food coloring, add it in now!
3. In a separate bowl, whisk together the flour, salt, and baking soda. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in chocolate chips with a spatula.
4. Using a 2 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Try to resist rolling the dough into perfect balls- if you keep them a little messy, they’ll develop a beautiful crust. Bake cookies for 10-12 minutes, or until just beginning to get light golden brown. Do not overbake!! Allow to cool on cooling rack before serving.

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