It's a beautiful thing when pumpkin and chocolate combine isn't it? These are two of my very favorite flavors and I just thought this year, it made sense to make a cookie that satisficed my craving for both! These cookies to me, just taste like Fall. They are sweet with a little bit of spice and they are also gluten and refined sugar free! Try them out and let me know what you think!
Ingredients:
3 eggs
2 cups of almond flour
1 cup of rice flour
1 cup of pumpkin purée
1/3 cup of coconut sugar
1/4 cup of maple syrup
2 tsp. of cinnamon
2 tsp. of nutmeg
1 tsp. of vanilla extract
4 tbsp. of butter (melted)
3/4 cup of enjoy life chocolate chips
Directions:
Pre heat your oven to 350 degrees. Then, in a medium bowl, add in the almond and rice flower along with the pumpkin puree and then mix well. Then, in no specific order, toss in the rest of the ingredients and mix thoroughly. Then, spray a large Pyrex dish or metal baking sheet (or two) with a non stick spray and then using a two tbsp. ice cream scooper, evenly disperse the cookie dough onto the sheet or pan. Lastly, bake the cookies at 350 degrees for 20 minutes and then allow them to cool. Then...ENJOY!
