Pumpkin Spice Chocolate Chip Cookies

In honor of fall, here are some warm, soft and delicious pumpkin spice chocolate chip cookies (which also happen to be vegan and gluten free!)

Author: Rachel Domb

With ImageWithout Image

Pumpkin Spice Chocolate Chip Cookies

Ingredients

• 1/3 cup almond butter
• 2 tbsp pumpkin puree
• 2 tbsp maple syrup
• 1/4 cup coconut sugar
• 1 tbsp ground flax seeds with 2 tbsp water (to make a "flax egg")
• 2 tsp pumpkin spice
• 3/4 cup oat flour ( I made mine by blending up oats until a fine flour)
• 2 tbsp almond flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• A pinch of salt
• 1/3 cup chocolate chips (or however many your heart desires)

Instructions

1. Start by adding your ground flax to a small bowl with 2 tbsp of water. Mix and set aside for a few minutes.
2. In a medium-sized bowl, add your almond butter, pumpkin puree, maple syrup, coconut sugar, flax egg and pumpkin spice. Mix until well combined.
3. In another bowl, add the oat flour, almond flour, baking soda, baking powder and salt.  Mix.
4. Add the dry ingredients to the wet and gently stir until combined. Then, stir in your chocolate chips.
5. Put the cookie dough in the fridge for roughly 10 minutes. In the meantime, preheat your oven to 350F and line a pan with parchment paper.
6. Take the cookie dough out of the fridge. Wet your hands with water (this will help prevent the cookie dough from sticking to your hands) and start molding the dough into balls and placing them on the baking sheet. Press down lightly on the top of each one to help them flatten out when they cook.
7. Bake the cookies for 13-15 minutes or until they are golden. They will be very soft when you take them out of the oven, so allow them to cool for 10 minutes before devouring! 

Did you make this recipe?

Tag @rooted_living_ on instagram and hashtag it #pumpkinspice

Created using The Recipes Generator

Wondering what to do with the rest of the can of pumpkin puree? Try out my pumpkin muffins!!