Paleo Pumpkin Chocolate Chip Cookies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Pumpkin puree, organic

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Almond butter, creamy

• Baking & Spices

  • 2 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 cup Coconut palm sugar, organic
  • 1/2 cup Enjoy life brand dark chocolate morsels
  • 1/2 tsp Pumpkin pie spice
  • 1 pinch Sea salt, fine-grain
  • 1 tsp Vanilla extract, pure

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ⅓ cup creamy almond butter
• ½ cup organic pumpkin puree
• ½ cup organic coconut palm sugar
• 1 tsp pure vanilla extract
• 2 and ½ cups blanched almond flour
• 1 tsp baking soda
• pinch fine grain sea salt
• 1 tsp ground cinnamon
• ½ tsp pumpkin pie spice
• ½ cup Enjoy Life brand dark chocolate morsels*

Directions

• Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
• 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.
• 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.
• The dough will be sticky - I recommend chilling it in the freezer for 10-15 minutes at this point.
• Once the dough is chilled, roll into 24 balls and place evenly on both cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about ½ inch thickness.
• 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!