These delicious pumpkin chocolate chip cookies are so delicious you’ll keep coming back for one more! The good news is they pack extra nutrition from pumpkin and are only lightly sweetened with maple syrup!
1 1/2 cup blanched almond flour
1/4 cup paleo baking flour ( I like Bob’s Red Mill)
1 cup pumpkin puree
1/4 cup maple syrup
1 tbsp. coconut oil, melted
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. pumpkin pie spice or cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dark or milk chocolate chips*
Preheat oven to 375 degrees F.
In a medium bowl, whisk together almond flour and paleo flour. Add pumpkin pie spice, baking soda, baking powder, and salt.
In a small bowl, lightly whisk the egg and add pumpkin puree, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the dry and mix together until combined. Fold in chocolate chips if desired.
Using a cookie scoop, scoop the dough onto a greased cookie sheet or baking mat.
Bake for 12 minutes, until they appear a darker orange color and enjoy!
Store in an airtight container in the fridge for up to 1 week.
*The addition of chocolate chips is not paleo. Please omit if needed.