Description
A hint of pumpkin spice added to a soft and fluffy chocolate chip cookie make these the perfect year round treat with the subtle flavor of fall baked right in. Made healthier using whole wheat flour, pasture raised butter, and brown sugar.
Ingredients
Scale
- 1.5 cup whole wheat flour
- 1 tbsp corn starch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 6 tbsp unsalted butter, melted then cooled
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup cashew milk
Instructions
- In one mixing bowl, combine the dry ingredients (flour through pumpkin pie spice).
- In a second bowl, combine butter and brown sugar and whisk until combined. Then whisk in egg and milk.
- Add wet ingredients to dry, stir until combined. Fold in chocolate chips.
- Refrigerate dough for 30 minutes. When ready to bake, preheat oven to 375F.
- Form 12 even sized balls of dough and place on a cookie sheet lined with parchment paper, flatten balls slightly.
- Bake for 10 minutes. Allow to cool on rack completely.
Notes
For the butter – you want it to be liquid so we melt it, you just don’t want it to start cooking the egg when we mix them together, that is why you want to let it cool for a few minutes before combining.
Make this recipe year round! You can leave out the pumpkin pie spice and have yourself the perfect traditional chocolate chip cookie!
Can also sub cashew milk for any other milk you prefer!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie