Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp coconut flour
- 2/3 cup pumpkin puree, canned
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1/2 tbsp honey
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine all the dry ingredients in a large bowl (almond flour, coconut sugar, pumpkin pie spice, cinnamon, baking soda, baking powder and coconut flour). Mix them well.
- Whisk together all wet ingredients (pumpkin, egg, vanilla, melted coconut oil and honey) in a medium size bowl.
- Add wet ingredients to the dry ingredients and mix until dough forms.
- Fold chocolate chips.
- Place the cookie dough in the refrigerator for 30 minutes.
- Scoop 2 tablespoons of dough & roll each one into a ball then gently flatten on the cookie sheet.
- Bake for 23 minutes or until cookies are set.
- Let cool for 5 minutes before eating.
By far my favorite pumpkin chocolate chip cookies. These are soft and perfect for a cozy day. Enjoy!!
