- 1 egg
- 1/3 cup unsweetened, smooth almond butter
- 1/2 cup canned 100% pumpkin
- 1/2 cup organic cane sugar
- 2 tsp pure vanilla extract
- 2 1/3 cups blanched almond flour
- 1 tsp baking soda
- pinch of sea salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice*
- 1/2 cup dark chocolate chips
Preheat oven to 350 degrees F. In a large bowl, whisk together egg, almond butter, pumpkin, sugar, and vanilla extract. In a separate bowl, combine the almond flour, baking soda, salt, cinnamon, and pumpkin pie spice. Slowly mix the dry ingredient mixture into the wet ingredients. Combine until cookie dough forms, then stir in the chocolate chips. If dough is too sticky and difficult to work with, chill in the freezer for about 10 minutes.
Once dough is chilled, roll into balls, or use a small cookie scoop. Place scoops on cookie sheets that have been lined with parchment paper, for easy cleanup. Bake for 10-12 minutes, until they are set. Be careful not to overbake. Remove from oven and let set for about 5 minutes. Transfer to wire racks to cool. Store in airtight containers in the refrigerator or freezer. I store my cookies in the freezer, as they are always soft enough to eat immediately.
*Homemade pumpkin pie spice: 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground nutmeg