September 25, 2019

One-Bowl Chocolate Chip Pumpkin Cookies

By Dada Eats by Samah
Samah Dada @dadaeats

Do y’all understand I am *this* close to turning into an actual pumpkin, I made three pumpkin recipes yesterday and had to take myself on a walk because I think I’m turning even more orange which I’m now going to call beta-carotene chic (ty for your service carrots, sweet potatoes, etc). It’s for a good cause though because these cookies are dope.

YOU WILL NEED

  • 1/3 cup pumpkin puree
  • 3 tbsp coconut oil, melted & cooled
  • 1/4 cup almond butter
  • 1/2 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1/4 cup coconut sugar
  • 2 flax eggs (look at instructions for details)
  • 1.5 cups almond flour
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup Happy Day Organic Dark Chocolate Wafers + more for tops, duh
  • 1/4 tsp salt 

    WHAT YOU DO

    Preheat your oven to 350 degrees and line a cookie sheet with parchment, or grease it lightly with coconut oil. Prepare flax eggs by combining 2 tbsp ground flaxseed with 5 tbsp warm water. Set aside to thicken. In a medium bowl, mix together pumpkin purée, melted + cooled coconut oil, almond butter, maple syrup, and vanilla. Mix until smooth. Add coconut sugar and mix once again until fully incorporated. Add thickened flax eggs and stir to combine. Now add almond flour, pumpkin pie spice, baking powder, baking soda, and salt, making sure to sprinkle the leavening agents over the entire surface area of the flour so as to incorporate it well. Mix thoroughly. Fold in chocolate chips. Form into 2-3 tbsp amounts and press down slightly. Add more chocolate chips on top if desired. Bake for 15-20 minutes until cookies are fluffy and golden brown around the edges.

    By Dada Eats by Samah
    Samah Dada @dadaeats

    Meet Dada Eats:

    dadaeats

    I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.

    Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.

     

     


    HAPPY DAY CHOCOLATE WAFERS


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