Pumpkin Chocolate Chip Cookies

Pumpkin desserts usually pop up in the fall but I made these in the middle of the summer and they still hit so I think pumpkin is a year-round staple. These are delicious, vegan, gluten-free, and grain-free. This recipe makes 4 thicc* cookies so if you want more just adjust the recipe proportionally but I think it’s a great amount because I usually just cook and bake for myself and they’ll still be nice and fresh as a treat for a couple days.
Ingredients
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¼ cup almond flour
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½ teaspoon baking soda
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½ teaspoon pumpkin spice
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¼ cup coconut butter
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â…“ cup pumpkin puree
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½ cup monk fruit sugar
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1 tablespoon coconut milk
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½ teaspoon vanilla extract
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½ dark chocolate chips
Instructions
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Mix all the ingredients together in a bowl
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Spray a baking pan with coconut oil or use parchment paper
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Scoop batter onto pan
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Bake at 350 degrees for 15 minutes