With the healthy benefits of pumpkin and no white flour or white sugar this recipe is sure to be a crowd pleaser

Ingredients
Makes 16 cookies

2 cups almond flour
¼ teaspoon baking soda
¼ teaspoons fine grain sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
A pinch of nutmeg

NOTE:  You can also use 1 and 1/2 teaspoons pumpkin spice instead of the 3 spices above
⅓ cup pumpkin puree
¼ cup raw organic honey (or maple syrup)
4 tablespoons +70% dark chocolate chips
+70% extra dark chocolate, melted for drizzling

Directions
Preheat the oven to 350°F . Place a rack in the upper third level of the oven. Line a cookie sheet with a non stick pad or use a non stick cookie sheet. Set aside.
In a large bowl combine all your dry ingredients. In another bowl, whisk pumpkin puree and honey smooth.
Combine dry ingredients with wet ingredients and gently mix with a wooden spoon until a dough forms. Finally fold in the chocolate chips.
Scoop one level tablespoon at a time onto the prepared baking sheet. With your hands press balls of dough down gently and give them a look-alike cookie shape.
Before you place the cookies into the oven, place another baking sheet in the lower third of the oven. This will help prevent the bottoms from burning.
Bake the cookies in the oven for 10 minutes (11 minutes for more crunchiness).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
Melt the dark chocolate in in a double boiler over low heat (or in the microwave) and with a small spoon drizzle the melted chocolate over the cookies (you can also sprinkle a pinch of salt on top if you like it).

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