Ingredients:

• ⚫ 1/2 cup grass-fed butter (softened)
• ⚫ 1/2 cup coconut sugar*
• ⚫ 1 large egg
• ⚫ 2 tsp vanilla extract
• ⚫ 1/2 cup pumpkin*
• ⚫ 2 cups oat flour*
• ⚫ 1/2 tsp baking soda
• ⚫ 1/2 tsp ground cinnamon
• ⚫ 1/4 tsp ground allspice
• ⚫ 1/4 tsp ground nutmeg
• ⚫ 1/8 tsp ground clove
• ⚫ 1/8 tsp ground ginger
• ⚫ 2/3 cup no sugar added chocolate chips*

Directions:

1️⃣ Place the butter and sugar in a large bowl or stand mixer and beat on high for 2 minutes

2️⃣ Add egg and vanilla and beat for an additional 2 minutes.

3️⃣ Add the pumpkin, flour, baking soda and spices and mix well. 

4️⃣ Fold in the chocolate chips. The batter will be very sticky. 

5️⃣ Cover and chill for 30 minutes.

6️⃣ Heat the oven to 350 degrees and line a sheet pan with parchment paper. 

7️⃣ Spoon out about 1.5 tbsp of batter a time leaving room between each cookie. You should yield approximately 2 dozen cookies. 

8️⃣ Bake on middle rack for 12-14 minutes. 

9️⃣ Remove from pan and place on a cooling rack.

Pro Balance Tips:

⚫ Don’t skip the extra mixing at the beginning! This step is key to making the cookies soft and fluffy!

⚫ Enjoy 1-2 cookies alongside a gut-friendly cup of ginger tea in the evening!

*Notes:

⚫ Opt for unrefined coconut sugar whenever possible.

⚫ Ensure the only ingredient is “pumpkin,” and avoid pumpkin pie mix.

⚫ Choose organic oat flour if you can. Oats are among the grains most contaminated with glyphosate.

⚫ Select chocolate chips with minimal ingredients and be cautious of artificial sugars. I recommend “Hu” No Sugar Added Chocolate Chips, which contain just cacao, dates, cocoa butter, and vanilla bean.