These are like fall in a cookie…if fall was to have an liaison with chocolate and crystallized ginger. These are super soft and chewy, so if crunchy cookies aren’t your jam, these are for you!
Yield 2 dozen cookies
2 cups of creamy almond butter
1/3 cup of blackstrap molasses
1 cup of pumpkin puree
2 tablespoons of coconut oil, melted
1 tablespoon of vanilla extract
1/3 cup of coconut flour
1 tablespoon of ground ginger
1 teaspoon of cinnamon
A pinch of allspice
A pinch of cloves
1 teaspoon of baking soda
A generous pinch of salt
1/2 cup of dark chocolate chips
1/2 cup of crystallized ginger (optional)
Preheat the oven to 350 degrees and line two baking sheets with parchment paper
In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.
Sift in the coconut flour, ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.
Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.
Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.
Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier.