Ingredients
Units
Scale
- 1 cup superfine almond flour
- 2-4 tbsp Pumpkin Spice Bakers Chips (or white or chocolate chips)
- 2 tbsp brown sugar substitute
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 2 tbsp pumpkin puree (blotted)
- 1 tbsp coconut oil
- 1/8 tsp baking soda
- 1 tsp vanilla
Instructions
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a small bowl, add the pumpkin puree and blot with a paper towel to remove some excess water. Add the coconut oil, sweetener and egg to the bowl and whisk until combined. Add in the remaining ingredients (except for the baking chips) and whisk. Fold in the baking chips.
- Using a small cookie scoop (about 1 tbsp), form cookies and place on the baking sheet, about 2-inchs apart. Flatten each cookie slightly (they will not spread out while baking)
- Bake for about 8-10 minutes. Remove from oven and allow to cool for 10 minutes on the baking tray before moving cookies to a cooling rack to fully cool. Cookies will harden as they cool.
Notes
- see post for substitutions
- store cookies in an airtight container - for firmer cookies, store in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American, Holidays, Fall, Halloween, Thanksgiving
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 84
- Sugar: 0.7
- Fat: 2.7
- Carbohydrates: 3.3
- Fiber: 0.9
- Protein: 2.2
