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Fall has always been my favorite season, but for some reason I’m especially excited for this one. It feels comforting and calming and I’m optimistic about all I can accomplish this season. The pumpkin recipes are flowing, and I’m so excited to share this one – pumpkin chocolate chip cookies!

This recipe is extremely simple and the product is delicious! Creamy almond butter and pumpkin puree make these cookies super moist and coconut sugar adds perfect sweetness. They’re also gluten, grains, dairy and refined sugar free! Give them a try!

Here’s what you’ll need:

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

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PUMPKIN CHOCOLATE CHIP COOKIES

Ingredients:

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

Instructions:

1. Preheat oven to 350 degrees. In a large bowl, add the almond butter, pumpkin puree, almond flour, coconut sugar and egg.
2. Whisk together the baking soda, pumpkin pie spice and salt in a small bowl and fully incorporate into the mixture.
3. Add half of the chocolate chips, then mix again until the batter is uniform. Using a cookie scoop or tablespoon, scoop ~1.5 inch balls of dough onto a sheet pan lined with parchment paper, leaving enough space for the cookies to spread.
4. Top with remaining chocolate chips and bake for 13-15 minutes. Allow the cookies to cool completely still on the pan before removing and enjoying.

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