I’m sure everyone is currently baking and binging on cookies for the holiday season. These cookies create a nice balance because they aren’t over-loaded with sugar and are actually filled with healthful ingredients. They are also, gluten-free, paleo, vegan, and refined-sugar free. The texture is soft and fluffy. This recipe takes about 5 minutes hands on and about 30 minutes total time, and makes about 10 cookies depending on how big you make them. They contain potato starch which is considered a pre-biotic. This is essentially food to feed the good bacteria that are in your gut that keep you thriving. There are other uses for potato starch so don’t feel like you only have to use it only for this recipe. You can use it to thicken gravy, soups, stews, make pancakes, or other baked goods. Store them in an air-tight container, but of course they are best when served fresh! Happy baking, or eating, or both.
- 1/4 cup of potato starch
- 1/2 cup of sunbutter
- 1/2 cup of unsweetened pumpkin puree
- 3/4 teaspoon of pumpkin spice
- 1/4 teaspoon sea salt
- 1/4 cup of dark chocolate chips or chunks
- 2-3 tablespoons of honey or maple syrup (if you prefer them sweet use 3)
- Preheat the oven to 350 degrees F.
- In a large bowl combine the sunbutter, potato starch, and pumpkin puree. Stir until fully combined. Add the the salt, pumpkin spice, sweetener, and chocolate chunks to the bowl and stir until evenly combined.
- Place the parchment paper on a baking sheet and use a spoon or cookie scooper to form the cookies. There should be about 10.
- Place the cookies in the oven and bake for 20-25 minutes. Let them cool for about 5 minutes and serve.