Fresh water peaches

Pumpkin Chocolate Chip Cookies

Why you'll love this recipe!

Soft and chewy texture. – Delicious pumpkin flavor. – Made without gluten, dairy, soy, or refined sugar. – Super easy to make! – Simple ingredients. – Perfect for pumpkin season!

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Ingredients

– 1+¼ Cups Almond Flour – 1+½ Teaspoons Pumpkin Spice – 1+½ Teaspoons Cinnamon – ¼ Teaspoon Baking Soda – ¼ Teaspoon Salt – ½ Cup Coconut Sugar Or Lakanto Golden Monkfruit. – 1 Egg – 3 Tablespoons Pumpkin Puree – 3 Tablespoons Coconut Oil, Melted – 1 Teaspoon Vanilla Extract – ⅓ Cup Dark Chocolate Chips You can also use white chocolate!

Fresh water peaches 

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Fold Together

Pour the dry mixture into the wet mixture. Use a spatula to fold together the dough until all flour has been absorbed. Then fold in chocolate chips.

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Cookie Scoop

Use a cookie scoop or tablespoon to add 12 cookies on a parchment paper lined baking sheet. Press in a few extra chocolate chips on top of each cookie.

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Fold Together

Bake at 350° for about 12-15 minutes. Remove the tray from the oven and let the cookies sit for about a minute.

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Helpful Tips

– Make the cookies around the same size so they bake evenly. – Use a cookie scoop to place the dough on the tray. (It's so much easier!) – Bake the cookies on a parchment paper lined baking sheet to avoid sticking. – Measure the coconut oil first, and then melt it. – Press chocolate chips into the top of each cookie before baking to ensure melted chocolate in every bite!

Pumpkin Chocolate Chip Cookies

FRESH WATER PEACHES

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Hi, I'm Mariah!