Pumpkin Chocolate Chip Cookies

Makes 24 servings
170 calories / 7F / 24C / 4P

Ingredients:

• 1 cup coconut sugar
• 1⁄2 cup grass-fed butter, softened
• 1 cup canned pumpkin
• 1 large egg
• 1 Tbs. vanilla extract
• 3 cups CSE Buttermilk Pancake + Waffle Mix
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1⁄2 tsp. ground cloves
• 1⁄2 tsp. ground nutmeg
• 1⁄4 tsp. sea salt
• 1 cup dark chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Beat together the coconut sugar and butter. Add the pumpkin, egg and vanilla. Mix well and set aside.

3. In a separate bowl combine the CSE Pancake + Waffle Mix, baking powder, baking soda, spices and sea salt. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.

4. Using a large cookie scoop, drop dough onto a baking sheet lined with parchment paper (makes 24 cookies). Bake for 10-12 minutes. Let cool 2 minutes and then transfer to a cooling rack. Enjoy!

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