Ingredients:

  • 3/4 cup pumpkin puree (180g)
  • 1/2 cup maple syrup (100g)
  • 1/4 cup coconut oil, melted (55g)
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups almond flour (180g)
  • 1 tsp baking soda (5g)
  • 1 tsp pumpkin pie spice (2g)
  • 1/4 tsp sea salt (1.5g)
  • 3/4 cup dark chocolate chips (130g)

Instructions:

  1. Set the oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is velvety and smooth.
  3. Sift the almond flour, baking soda, pumpkin pie spice, and salt directly into the wet ingredients. Note: Sifting prevents almond flour clumps
  4. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix or the texture can get gummy.
  5. Fold in the dark chocolate chips until evenly distributed.
  6. Scoop approximately 2 tablespoons of dough per cookie onto a prepared baking sheet.
  7. Gently press the tops down with the palm of your hand. Since these are Soft and Fluffy Pumpkin Chocolate Chip Cookies, they won't spread much on their own.
  8. Bake for 10–12 minutes until the edges are set and the tops spring back slightly.
  9. Allow to cool on the pan for 5 minutes before transferring to a wire rack.