Another cookie recipe? Yes, my friends. This one is crisper and solid enough to pack for a picnic. The kids loved it, as did my hubby and I. They’re also good (although not “double” chocolate) if you leave the chocolate chips out.
1 cup pumpkin seeds, ground (measured before grinding)
1/2 cup coconut flour, measured before sifting, then sifted
3/4 cup Erythritol Sweetener
1 tsp English Toffee Liquid Stevia
1 cup Virgin Coconut Oil or butter (melted)
1/4 cup yellow squash puree (raw) or greek yogurt
1 Tbsp vanilla
3 Tbsp Raw Cacao Powder
1/2 tsp baking soda
1/2 tsp guar gum
1 cup bittersweet (or sugar free) chocolate chips
1 cup Unsweetened Medium Shredded Coconut
Preheat the oven to 350 and line a baking sheet with parchment.
Blend everything except the chocolate chips and coconut flakes with a hand mixer. Once combined, add chocolate chips (if using) and coconut flakes. They would also be good with some chopped pecans/walnuts or almonds (if you don’t have to be nut-free.
Drop by rounded tablespoons onto your parchment lined baking sheet and flatten a bit for a crisper cookie, or leave rounded for more of a cookie ball. They don’t spread much 🙂
Bake for 9-12 minutes, or until set in the middle. Allow to cool completely before you try to remove them to a cooling rack or airtight container. They are fragile initially, but once then cool, they are very sturdy.
*You can freeze the dough, uncooked so that you can have hot, fresh cookies anytime. Just add a couple minutes to the cooking time and cook right from frozen. To do this, simply follow thru the steps before putting in the oven, and instead put your parchment lined baking sheet in the freezer to allow the cookies to freeze separately for a few hours. Remove and put them in a freezer bag, then you can make instant low carb cookies…like refrigerator dough that won’t kill your diet!