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Chocolate Chip Pumpkin Cookies (Gluten Free, Paleo)

Pumpkin Chocolate Chip Cookies
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5 from 1 review

Pumpkin Chocolate Chips Cookies are easy to make, super soft and chewy. They have a sweet taste with warm pumpkin spices. Naturally gluten free, refined sugar free, paleo, dairy free.

Ingredients

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Instructions

    1.  In a medium mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
    2. In a separate medium bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla.
    3. Add the wet ingredient to the dry. Mix until evenly combined, Stir in the dark chocolate chips. The dough will be sticky 
    4. Chill it in the refrigerator for 40 minutes or freezer for 20 minutes.
    5. Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
    6. Once the dough is chilled scoop out 16 large tablespoons (40 grams) and place on the prepared    baking sheets. Don’t crowd them. 
    7. Top with 2-3 chocolate chips.
    8. Use you fingers to press the cookies down just a little so you have a 2 1/2 inch cookie.
    9. Bake in the preheated oven for 16-18 minutes until the tops are dry and lightly brown and the center is just set.
    10. Remove from oven and allow to sit for 10 minute before transferring a wire rack to cool completely. Let sit another 30 minutes. They get better when they sit.
    11. Store covered at room temperature for a 3 days then store in the refrigerator for up to 5 days. They can also be frozen (see above).

Equipment

Find it online: https://eatwellenjoylife.com/chocolate-chip-pumpkin-cookies/