We are total suckers for any type of cookies containing chunks of white chocolate- especially cookies. These pumpkin cookies are chewy, soft and have a hint of spice- and we can't get enough of them! Prepare the recipe as is or add in chopped up macadamia nuts or pecans for an extra crunch.
INGREDIENTS 2-1/4 cup FlapJacked Buttermilk Protein Pancake Mix 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/4 tsp ground cloves 1/2 cup (1 stick) butter, softened 2 eggs 1/2 cup pumpkin puree (not pumpkin pie filling) 1 cup Organic Coconut Sugar 2 tsp vanilla 4 oz chopped white chocolate, chopped into small chunks
INSTRUCTIONS Preheat oven to 375 degrees. In a medium bowl, blend dry ingredients. In a larger bowl, beat eggs, pumpkin, butter, coconut sugar and vanilla for one to two minutes (until well incorporated). Stir in dry ingredients and white chocolate chunks and mix until blend thouroughly. Drop a Tablespoon of batter onto lightly greased cookie sheet about 2" apart. Bake for 7-8 minutes (until edges become golden brown). Cool on a wire rack and ENJOY!