Pumpkin Flax Cookies with Chocolate Chips

​​Pumpkin is so very good for you!  

The bright orange color is a dead-giveaway that it's full of wonderful disease-fighting carotenoids: alpha and beta carotene, which are very potent phyto-nutrients.  Pumpkin also contains fiber, potassium, B vitamins, magnesium, vitamin C, and vitamin E. Pumpkin is a world-class nutrition superstar!!!!!

I love healthy treats that are pumpkin and spice flavored.  I've also been on a flax kick lately.  Flax is also full of fiber.  Plus, it's rich in anti-inflammatory Omega 3 fats.  So, I was inspired to mix flax and pumpkin and invent a cookie recipe.  I've gotta say, they're pretty delicious!  The texture is very fluffy-muffin like, so you can make them as mini-muffins or cookies.

Pumpkin & Flax Cookies (or Mini-Muffins) with Chocolate Chips 

(makes 1 dozen)

Dry:

• 1/2 cup (heaping) golden flax meal
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1 Tbsp. pumpkin pie spice (see my recipe to make your own)
• 1 Tbsp psyllium powder (optional)

Wet:

• 1/2 cup canned organic pumpkin
• 2 Tbsp. avocado oil (or melted butter or coconut oil)
• 2 Tbsp. raw honey
• 2 eggs
• 1 tsp. vanilla

• 1/4 cup dark chocolate chips (I use Enjoy Life brand)  They are nut, dairy, and soy free.

Directions:

1. Preheat oven to 350 degrees.
2. Combine dry ingredients.  
3. Add in wet ingredients.  
4. Add in chocolate chips.
5. Allow to sit for a few minutes to thicken.
6. Place on a greased cookie sheet or in mini-muffin tins. 
7. Bake for approx 15 minutes.
8. Store in fridge.
9. Enjoy the goodness!!!!