Desserts and baking

Made with egg lightly beaten, pumpkin puree and pumpkin pie spice. 25 min, makes 12, 9 ingredients.

Recipe by jenneatsgoood.com

Prep

10 min

Cook

15 min

Total

25 min

Makes

12

Ingredients

• 1 egg, lightly beaten
• 2/3 cup coconut sugar
• 1/2 cup creamy almond butter
• 1/3 cup pumpkin puree
• 1 cup almond flour
• 2 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 tsp baking soda
• 2/3 cup dairy-free chocolate chips

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the beaten egg with the coconut sugar until it is fully absorbed into the sugar.
3. Mix in the creamy almond butter and pumpkin puree, stirring until fully incorporated. Whisk in the almond flour, pumpkin pie spice, salt and baking soda and stir again to incorporate.
4. When the dough is a uniform mixture, fold in about 75% of the chocolate chips, reserving some for topping.
5. Use a cookie scoop or clean hands to form the dough into ~1.5 inch balls and place them on the baking sheet lined with parchment. Leave at least 1.5 inches between each one on the sheet.
6. Top the cookies with the remaining chocolate chips, then bake for 14-17 minutes, until they are browned and firm.
7. Allow the cookies to cool completely on the baking sheet before enjoying and store in an airtight container for up to five days.