Cookies

Delicious Soft Pumpkin Cookies

389

These cookies are soft, moist, and taste amazing. The recipe is also very flexible. I used oat flour and desiccated coconut, but if you want to make the recipe gluten-free and paleo-friendly, you can use coconut flour too.

8
1 egg
4 tablespoons pumpkin puree
2 tablespoons tahini
1/4 cup oat flour
2 tablespoons coconut flour
2 tablespoons desiccated coconut
1/2 teaspoon baking powder
to taste Pumpkin spice (cinnamon, nutmeg, ginger, and clove) to taste
to taste Chopped chocolate or chocolate chips optional
to taste Seeds of your choice (I used chia, black sesame and pumpkin seeds)

Check out my site for the full recipe


See the full directions on my site
Nutritions

Calories
72

Sodium
21mg
0% DV

Fat
2g
4% DV

Protein
2g
5% DV

Carbs
7g
2% DV

Fiber
2g
9% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV