Fresh Milled Pumpkin Chocolate Chip Cookies
40
Soft, cakey, and full of warm spice, these cookies start with soft white wheat you mill yourself. A cozy fall bake with real whole-grain flavor in every bite.
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon whole milk
- 240 grams soft white wheat berries, fresh milled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Directions
- Weigh out 240 grams of soft white wheat berries, then mill them on a fine setting in your NutriMill Impact Grain Mill.
- Preheat the oven to 375°F. Line your cookie sheets with NutriMill Cookie Sheet Liners
- In the bowl of your Bosch Universal Plus Mixer fitted with cookie paddles, combine the pumpkin, sugar, oil, vanilla, egg, and milk. Mix until smooth.
- In a separate bowl, whisk together your fresh milled flour, baking powder, baking soda, cinnamon, and salt.
- Switch to the dough hook. Add the dry ingredients and mix on low just until the flour disappears, scraping down the bowl as needed. Add the chocolate chips and mix briefly on low to combine.
- Cover the bowl and let the dough sit at room temperature for 15 to 30 minutes. This rest gives the fresh milled flour time to absorb the liquid, and the dough will firm up a bit along the way. Wait until it’s done to check the texture, and resist the urge to add extra flour.
- Drop 1½ tablespoon portions onto your lined sheets, about 2 inches apart. Bake 10 to 12 minutes, checking at 10. They’re ready when they look puffed, the edges are set, and the tops no longer look wet. Give them another minute or two if the centers still look underbaked.
- Let the cookies rest on the sheet for 5 minutes so they can finish baking through, then move them to a cooling rack.