Pumpkin Cake Cookies (Gluten, Dairy & Grain Free)
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Combine all ingredients into a bowl and mix well. The batter will feel sticky and will be difficult when placing onto the pan. This is totally fine.
Take a tablespoon and spoon the batter (approx 2 Tbsp of the batter) onto the lined cookie sheet. The cookies spread out, so do not place close together.
Sprinkle extra chocolate chips onto the cookies and place them into the oven.
Bake for about 14 minutes or until the edges start to brown. Do not overcook. They will appear soft when you take them out of the oven. Let them sit for 5-10 minutes on the pan.
Transfer cookies to a cooling rack for 5-10 minutes before enjoying.
Keep on the counter for a few hours in an air-tight container. Best to store the cookies in the fridge. They taste delicious right out of the fridge.
1 cup Almond Butter
1 cup Almond Flour
3/4 cup Pureed Pumpkin
1 Egg (or substitute for 1 flax egg - 1 Tbsp of ground flaxseed mixed with 2 1/2 Tbsp of water set aside for 5 minutes))
6 Tbsps Coconut Sugar
1/2 tsp Baking Soda
1 tsp Pure Vanilla Extract
1 tsp Cinnamon (add more to taste)
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Sea Salt
1/4 cup Dairy Free Dark Chocolate Chips (+ 2 Tbsp more for sprinkling on top )
2 tbsps Maple Syrup (add more or less and adjust to your taste)