Double Chocolate Chip Cookies
Gluten-free double chocolate chip cookies made with oat and pumpkin seed flours.
Servings 9 cookies
Calories 130kcal
Ingredients
- ½ cup oat flour
- ½ cup pumpkin seed flour see Notes
- ¼ cup cocoa powder
- ⅛ teaspoon baking powder
- ¼ teaspoon sea salt
- ⅛ teaspoon powdered stevia extract
- ¼ cup semi-solid coconut oil
- 3 Tablespoons coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- ¼ cup chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a small bowl (flours, baking powder, cocoa powder, salt, stevia).
- In a medium bowl, whisk the oil with the sugar for 10-15 seconds.
- Add in the egg and vanilla and continue to briskly whisk for another 10-15 seconds until smooth.
- Add in the dry ingredients and chocolate chips and stir until well combined.
- Divide the batter into nine and dollop the cookies onto a parchment paper-lined baking sheet. You will need to flatten and shape the cookies with your hand (a slightly wet hand keeps the batter from sticking).
- Bake the cookies for 6-9 minutes. They will look a bit underdone when they come out, which is how they should be.
- Allow them to cool for 2-3 minutes on the pan before eating.
Notes
Nutrition facts based on using 1/2 cup almond flour, as pumpkin seed flour is unavailable on the nutrition calculator.
Weight Watchers points: 6
Nutrition
Calories: 130kcal | Carbohydrates: 20.2g | Protein: 3.5g | Fat: 5.7g | Fiber: 2g | Sugar: 12.1g