Pumpkin Spice Chocolate Chip Edible Cookie Dough

Because sometimes you just want to eat the cookie dough straight from the bowl.

No eggs. No baking the dough. Just real pumpkin, warm spices and a little maple-like sweetness from coconut sugar.

Made with Quay Naturals Paleo Flour and Coconut Sugar for a simple grain-free fall treat.

And the texture? Soft, scoopable and completely irresistible.

Ingredients

• ½ cup Quay Naturals Paleo Flour
• 2 tbsp Quay Naturals Organic Coconut Sugar
• 2 tbsp pumpkin purée
• 1 tbsp melted coconut oil
• ½ tsp vanilla
• ½ tsp pumpkin pie spice
• 1–2 tbsp dairy-free milk
• ¼ cup mini dark chocolate chips
• Pinch of sea salt

Directions

1. Heat-treat the flour first: spread it on a parchment-lined baking sheet and bake at 350°F for 5–7 minutes, until it reaches 165°F on an instant-read thermometer. Let it cool completely.
2. Mix the pumpkin, coconut sugar, coconut oil and vanilla. Fold in the cooled flour, spices and salt. Add milk until thick and creamy, then stir in chocolate chips.
3. Scoop into a little jar and enjoy!

Tips

Raw flour isn’t ready to eat, so don’t skip the heat-treating step.

A little pumpkin goodness, a little dark chocolate and a whole lot of cozy.