Ingredients:

  • 2 cups (220g) almond flour
  • 1/2 cup (120g) pumpkin purée (unsweetened)
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, baking soda, cinnamon, ginger, cloves, and salt until no clumps remain.
  3. Stir in the pumpkin purée, maple syrup, and vanilla extract. Fold with a spatula until the dough is smooth and a deep mahogany-orange.
  4. Gently fold in the dark chocolate chips.
  5. Scoop approximately 2 tablespoons of dough per cookie onto the prepared sheet. Press slightly with the back of a spoon to shape.
  6. Bake for 12–15 minutes until edges are set and they spring back when touched.