| Prep Time | 10 minutes (plus 30 min to rest) |
| Cook Time | 12 minutes |
| Passive Time | 22 minutes |
| Servings |
cookies
|
Ingredients
- 1 cup pumpkin puree
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 egg
- 1 tsp Vanilla Extract
- 1 cup Sugar-free mini chocolate chip
Ingredients
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Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Combine the almond flour, coconut flour, pumpkin spices, sea salt, and baking powder in a mixing bowl.
- In another mixing bowl, beat the egg. Then whisk in melted and cooled butter, vanilla extract, and pumpkin puree.
- Pour the wet ingredients into the dry ingredients and beat until all ingredients are well incorporated
- Using a rubber spatula, fold the sugar-free chocolate chips into the batter.
- Use a small cookie scoop to drop dough onto the ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
- Bake for 10 - 12 minutes. Let it cool before serving.