Ingredients
- 1 egg
- 1/3 cup smooth almond butter unsweetened
- 1/2 cup organic pumpkin puree
- 1/2 cup organic coconut sugar
- 2 tsp pure vanilla extract
- 2 1/3 cups blanched almond flour
- 1 tsp baking soda
- pinch fine grain sea salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup Enjoy Life brand dark chocolate morsels*
Instructions
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Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
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In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla. In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
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Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips.
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The dough will be sticky - I recommend chilling it in the freezer for 10-15 minutes at this point.
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Once the dough is chilled, roll into 24 balls, or use a cookie scoop to form round, even scoops on both cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.
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Bake in the preheated oven for 10-12 minutes or until just set. Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely. Store leftovers covered in the refrigerator. Enjoy!
Recipe Notes
*Enjoy Life Brand chocolate chips contain no dairy or soy and have been my favorite for years! If you want to avoid cane sugar, you can make your own paleo chocolate chunks with this recipe.
Nutrition
Calories: 123kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 6mg
Sodium: 66mg
Potassium: 62mg
Fiber: 1g
Sugar: 4g
Vitamin A: 805IU
Vitamin C: 0.2mg
Calcium: 51mg
Iron: 0.7mg