These are not a sweet cookie. I am totally okay with that. You can certainly add in, say a 1/2 cup of brown sugar if you want them sweeter...
Next time, I plan to add 1 cup of pumpkin puree and 1/2 cup of coconut oil and see how that goes. Not that it isn't perfectly delicious as it is but more pumpkin is more better for me.
Pumpkin Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut oil or butter, melted
1 cup sugar
1/2 cup pumpkin purée
3 tablespoons ground flax
1 teaspoon vanilla
3/4 cup chocolate chips
Preheat the oven to 350 degrees. Prepare cookie sheets with cooking spray or butter.
In a large bowl mix together the dry ingredients flour, pumpkin spice, baking soda and salt. Set aside.
In another bowl combine melted coconut oil, sugar, pumpkin puree, ground flax and vanilla. Pour wet ingredients into dry ingredients and blend until combined.
Fold in the chocolate chips. Place 1 inch balls of cookie dough scoop onto prepared sheets. With wet fingers smooth top of cookie down or you can use a bottom of a glass to press a little. Bake for 8 to 10 minutes or until cookies become lightly golden. Let cool on a wire rack, then enjoy! Makes about 55 cookies. Unless of course you like eating raw cookie dough. No egg in here so you totally, safely can do that.