0 Pumpkin Chocolate Chip Cookies (Gluten Free, Low Carb, Wheat Free, Soy Free, Low Sugar)

Serving Size: 1 cookie
Yield: 15 -20 cookies, depending on how big or small you make them

Pre-heat oven to 350 degrees.

Dry Ingredients:

2/3 c Almond flour/meal
1/3 c Coconut flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 c Coconut sugar OR Organic Sugar
1/3 c Organic Dark Chocolate Chips or Cocoa Nibs (I used mini chocolate chips)
1 Tbsp Pumpkin Pie Spice

Wet Ingredients:

1/4 c Pumpkin Puree
1/8 c Coconut Oil
1 tsp Vanilla Extract
1 egg OR 1/4 c Egg Whites

Directions:

Combine your dry ingredients into a bowl with a whisk & slowly add in your coconut oil.
Continue to add in the remaining wet ingredients.
Batter should be sticky but not runny.
If your batter is too watery, add in more almond meal & combine.

Roll out dough into 1 Tbsp sized balls and flatten with 3 fingers, on a non-stick pan.
Bake for approximately 15-18 minutes or until golden brown on top!

Eat warm right out of the oven with a cup of coffee or top with my Homemade Pumpkin Butter!