Yesterday Michelle and I bought some canned pumpkin at the grocery store and decided to bake with it. And we thought of making pumpkin cookies! Our family loves pumpkin so we thought this would be a nice dessert for everyone to enjoy 
Michelle and I also bought from Blue Mountain Organics their sprouted flours. We have always wanted to try baking with sprouted flours and were excited to see Blue Mountain Organics offering these flours!! We just have not had the time ourselves to make our own sprouted flours like millet and amaranth which are two of our favorite grains!! These pumpkin cookies turned out great and not only are they gluten free but free of many other top allergies We also made these cookies with coconut sugar and stevia to keep the sugar low, but the chocolate chips we use do contain sugar (therefore we consider these low sugar cookies).
Pure2Raw Recipe: Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients:
- 1/2 cup sprouted millet flour
- 1/4 cup sprouted amaranth flour
- 1/4 cup arrowroot
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup coconut sugar (or sugar of your choice)
- 10 drops stevia
- 1 tsp vanilla
- 1/4 cup coconut butter (or butter or oil of your choice)
- 1/3 cup chocolate chips (we use Enjoy Life chocolate chips)
- 1/2 cup pumpkin puree
- 2 tbsp almond milk (or milk of your choice)
Main Ingredients – sprouted flours
Directions:
Pre-heat oven to 350 degrees.
Beat coconut butter, coconut sugar, vanilla, stevia, and pumpkin puree.
Stir in flours and chocolate chips.
Stir to just combined.
Place cookies on cookie sheet (we lightly oiled ours or you may place on wax paper).
Press down cookies
Bake 12- minutes.
Let cool before removing from pan.
Enjoy!
Try not to eat the whole plate! We did 
Due to the sprouted flours in these cookies it does provide a different texture, a little grainy but still delicious! My oldest sister who loves pumpkin the most could not stop eating these cookies
Love pumpkin and chocolate together! YUM
So moist and delicious! Full of flavor! This was our first time using sprouted flours in our gluten free baking; so far the sprouted flours seem to work just fine. I love the health benefits of using sprouted flours like:
Sprouted whole grains provide four times the amount of niacin, twice the amount of B6 and folate, more protein and fewer starches than unsprouted grains, and low on the glycemic index. High in fiber. Sprouting shifts the pH of grains from acidic to alkaline, thus promoting good health.
Now you could also put these cookies into a dehydrator if you would like to keep them more in the raw and use cacao nibs or even carob nibs for the chocolate chips. This recipe is flexible!
The perfect cookie for a beautiful fall day!
I am excited to try more things with these sprouted flours!
Have you ever used sprouted flours before in your baking or un-baking? What ones do you like to use?
What is your favorite way to enjoy pumpkin? Any favorite combination of flavors?
Till next time,
Lori
Pure2raw Twin
{ 26 comments… read them below or add one }
I have had sprouted quinoa, but that’s it. I love pumpkin anything, but muffins are my favorite! Ihoe you two are doing well!
I am SO making these cookies
Also, I just posted a response to the Marie Claire article. Don’t know if this might interest either or both of you but wanted to let you know 
Thanks Valerie, yes we have seen that article around in the blog world. Pretty crazy and sad. Thanks for letting us know.
I love pumpkin too, but I’ve never tried it with chocolate. I can’t wait to try these cookies
The mill by me just came out with sprouted flours so I’m so excited to try them out and I can’t imagine a better recipe to try them out with. Thank you so much for the recipe.
My favorite way is pumpkin pie, and I love pumpkin scones and muffins.
Your welcome Tamikko, I hope you like them as much as we do
That is awesome that there is a mill near you doing sprouted flours! I wish we had that!
I need these cookies in my life.. right now!
Yum, you girls amaze me!!!
what a fun recipe! The only sprouted flour ive used is left over almond pulp for crackers and cookies– that’s sprouted right? I think so.
Amazing! My wife is going to love these. Excellent sprouted ingredients… Thanks for sharing.
Y’all never cease to amaze me with your delicious recipes! These look like the perfect fall treat. I’m just catching up on blog-reading after having traveled for several days– congrats on the race!!
Thanks Anna, it was a tough race to get through but some how we did
Yuuummmmmyyyyy!!! I haven’t used sprouted flour of any kind (yet) but I want to now after seeing this post. Thanks girlies! They look awesome and I’m sure taste awesome.
oh I am so excited to try these. I love using sprouted GF grains. So good for the gut! Thanks ladies!
Yes Lindsay great for the gut
EEeeeee! So awesome! Never used sprouted flour…will keep an eye out for it at the grocers’. Love how theres no xanthan gum! Will def try these
Yummmmm….can’t wait to try them. Hope their on your farmers
market menu when you return! You guys rock getting through the marathon on dates, coffee and no sleep. Hope you both are feeling good and enjoying your family time. See you soon!
Thanks Joi, yes we will start to bring these to the farmers markets here soon!!
the only flours i ever use in baking are oat, almond, and now i am gonna try peanut…just b/c i have them on hand but would love to branch out!
the cookies, i probably wouldnt have baked them, would have just eaten raw dough
omg they look awesome!!!!
HAHA yes Averie, we may have had some raw dough
So good!!!
What a great looking recipe girls! Now that I’m eating some baked things this is right up my ally – and a friend gave me 2 cooking pumpkins from her garden the other day – I love pumpkin!
Hugs and love to you! xo
Those cookies look yummy and I love that you’re working with sprouted flours! I really don’t do well with any grains, but am curious to try sprouted quinoa/amaranth and see how those work.
I bet the dough would be yummy by itself – that’s the beauty of no-allergen foods!
Thanks for sharing!
love
Ela
Ela that is so right! I hope that sprouted grains can work for you!
Woah these look fantastic! I want one! I love the use of the pumpkin in the recipe- they look so moist! Yum!!!
I like using the higher protein grains- they do have a slight taste but coupled with all the other ingredients, I’m sure it just adds to the amazing flavors.
As I said on twitter, these cookies look awesome!
I need to try your goodies from the bakery!
Ana
I want those cookies. Did not know about sprouted flours… like, that you could buy them in the store. Awesome.
Oh wow, these sound amazing! I have never baked with sprouted flours before, but I’m curious to try them out! Thank you for mentioning Blue Mountain Organics, it’s always great to get some new healthy eating resources!
These look amazing!! I’ve been searching for an egg free, gluten free pumpkin chocolate chip cookie recipe
question…would it be possible to substitute the flours in this recipe for an all purpose gluten free flour? If so, what would the measurements be & would anything else change? Thanks so much for your help!
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