Soft Baked Pumpkin Chocolate Chip Cookies
Spice up this fall with soft, spiced, chewy pumpkin chocolate chip cookies.
Ingredients
- 2 cup almond flour 200g
- 1 tbsp arrowroot starch 8g
- 1/3 cup pumpkin puree
- 1 egg
- 1/3 cup coconut oil or butter
- 2/3 cup coconut sugar
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 cup chocolate chips
- 1 pinch of salt
Instructions
- Preheat the oven to 350 F
- In a medium mixing bowl, combine all the wet ingredients - egg, pumpkin puree, coconut oil, brown sugar. Mix well.
- Add all the dry ingredients except for the chocolate chips - almond flour, arrowroot flour, baking soda, pumpkin spice, and sea salt. Gently combine well.
- Fold in chocolate chips. Use a cookie dough scooper (I used this medium scoop) to scoop 12 balls onto a cookie sheet or greased baking pan.
- Bake for 11 - 12 minutes. Allow cooling for 5 min before moving to a cooling rack.
Notes
Use coconut sugar instead of brown sugar for another option.