Saturday, October 12, 2013

Pumpkin Spice Chocolate Chip Sandwich Cookies

Are you loving all the pumpkin inspired recipes floating around? 
Have you ventured out and made any yet? We are dabbling here and there.

 Today's recipe is a delicious, gluten, grain, dairy free chocolate chip recipe from one our  very favorite clean foods blog and cook book,  Against All Grain.

This recipe is delicious as is... just being chocolate chip cookie recipe... however, we added some pumpkin and some cream filling and made little sandwiches... and just can't get enough of them! 

Seriously, Danielle of Against All Grain has some really great recipes. We check out her blog frequently and were refer to her new cookbook a lot too. 
You really should check her recipes out.

Real Deal Chocolate Chip Cookies
                                                                                    from Against All Grain

1/4 cup palm shortening or grassfed butter
1/4 cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup enjoy life chocolate chips

Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.
*These keep best in an air-tight container in the fridge.

*Our additions: 1 tablespoon pumpkin pie spice and vanilla cream filling.

                                                                  Cream Filling Recipe
1/2 cup palm shortening
2-3 tablespoons Agave {or to taste}
1 teaspoon pure organic vanilla extract

Place the palm shortening and Agave in a bowl. Using a mixer, blend together. Add the vanilla extract and beat until smooth and light. Use 1 tablespoon full per each sandwich cookie. 

There is nothing not to like, love about these Pumpkin Spice Chocolate Chip Sand which Cookies. Even our Halloween spiders know a good cookie when they see one!

So far this season, these are our favorite recipe. But we have a lot more pumpkin recipes to try too. Get busy and do some pumpkin baking!

Those who look to him are radiant; their faces are never covered with shame.
Psalm 34:5

Linking To:

Super Saturday Show Us How You Rock Link Party!By Stephanie LynnSkip To My LouhomeworkWhimsy Wed. BANNERLink party every Wednesday over at the36thavenue.comThe Frugal Girls\'Luna


  1. I was looking for more Halloween Recipes and found your blog site. I hope it’s fine with you if I could pin some of these photos on my Pinterest boards. Thank you and keep sharing :D They look yummy than scary btw! Haha

  2. Love your pictures! These cookies look delicious!

  3. Love your pictures! These cookies look amazing!



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