Pumpkin White Chocolate Chip Cookies


The pumpkin craze…it has started and is in full force. I’ve been a little busy with other to-do’s and can’t believe I’m just making it to the show. However, while I may be a little late to the show, these little treats make up for all the lost time!

While I do feel a little pressure to move on and explore other pumpkin options (fall and nothing for that matter lasts forever) pumpkin cupcakes, bread, brownies, etc., these cookies are making it difficult. It doesn’t help that Travis also loves them so I have an additional excuse to make them repeatedly. 🙂 I hope you enjoy them as much as we do!

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Pumpkin White Chocolate Chips Cookies

1/2 c. pumpkin puree
1/4 c. honey
2 T. ghee
1 egg
1 t. vanilla bean powder (or sub 1 t. vanilla extract)
1/2 c. Lillabee all purpose flour
1/2 c. almond flour
1.5 t. pumpkin pie spice
1/4 t. sea salt
1/4 t. baking soda
1/2 c. white chocolate chips

Preheat oven to 350F. Add pumpkin puree, honey, ghee, egg, and vanilla to a mixing bowl and stir well to combine all ingredients evenly (you might want to mix the honey and ghee first to make this even easier). Add the remaining ingredients, except white chocolate chips, and mix to combine and form the dough, adding the chips at the very end. Scoop dough onto cookie sheet lined with parchment paper. Moisten hands with water then pat each scoop to form a cookie. Bake on 350F for about 12 minutes. Makes about 12 cookies depending on size preference.

We love eating them warm but they are even better served straight from the freezer the next day! Really, any way, any day is the best way and time to enjoy them…just sit down and make sure to enjoy them!

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