Pumpkin Chocolate Chunk Cakies

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Teff pumpkin Cookies

What’s a cakie you ask?

Only the most delicious cross between a cake and a cookie. 

I sank my teeth into these at my Wellness Pow Wow a few weeks ago, and it was love at first bite. It was a potluck dinner with 16 health coaches, so you can imagine I had a lot of delicious healthy dishes to choose from. 

These Pumpkin Chocolate Chunk Cakies  were made by Talia over at Party in my Plants (how fun is that name?!).

Super Grain: Teff

What’s super unique about them is that they are made with teff flour,  a super nutritious substitute for wheat. I’ve never made anything with teff on my own, but I know it’s the main ingredient in injera, the spongy bread they serve at Ethiopian restaurants. After Talia schooled me on its benefits, though, I will be adding more teff to my diet! 

Teff is packed with protein, calcium, and fiber. According to the Whole Grain Council, it’s also  high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood-sugar management, weight control, and colon health. 

Natural Sweetener = Healthy Dessert

Besides for the super nutritious flour, I also loved that these were sweetened with maple syrup instead of sugar. You know that sugar is the devil when it comes to weight loss, so natural sweeteners are always a better choice, and allow you to have dessert while still eating healthfully. These are also very satisfying, so you don’t feel like you need to eat the entire tray of them. 

So, more teff recipes will be coming your way, but in the meantime, check out Talia’s recipe below. 


Teff Pumpkin Chocolate Chunk Cakies
Yields 20
Vegan gluten free cake-y cookies aka "cakies".
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  1. 2 cup teff flour
  2. 2 tbsp pumpkin pie spice
  3. 2 large pinch sea salt
  4. 1 tsp baking soda
  5. 1 1/2 cup pumpkin puree
  6. 1 1/4 cup maple syrup, heaping
  7. 1 tsp vanilla extract
  8. 1 cup chunky almond butter (non-chunky is ok, too)
  9. 1/2 cup chocolate chunks (or chocolate chips)
  1. Preheat the oven to 375 degrees F.
  2. Mix all the dry ingredients together in a bowl. Add in all the wet ingredients (except for the chocolate) directly into the same bowl.
  3. Mix well, until everything is combined thoroughly.
  4. Now add in the chocolate chunks and mix until they’re evenly distributed.
  5. Spray a baking sheet with coconut oil.
  6. Plop on about 1 very heaping tablespoon of batter for each cookie. They don’t really need to be placed very far from one another as they won’t expand much.
  7. Bake for 19-20 minutes. Remove from the oven and let cool - they’ll harden up a bit.
  8. Enjoy! (Great with a glass of almond milk.)
  1. These are more similar to cake/ muffin top than a crisp cookie.
Adapted from Clean Food by Terry Walters
Adapted from Clean Food by Terry Walters
Maria Marlowe https://mariamarlowe.com/
Lastly, if you love pumpkin as much as I do, you can sign up to receive 10 free and easy seasonal pumpkin recipe videos from Talia, starting November 4th, here: PumpCAN Party 

 Happy Pumpkin Season!!! 


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