Serves 20
Ingredients
1 ¼ cup old fashioned rolled oats
¾ cup almond flour
⅓ cup tapioca flour
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon fine sea salt
⅓ cup maple syrup
¼ cup coconut sugar (or brown sugar)
½ cup pure pumpkin puree
1 large egg yolk
⅓ cup softened butter, ghee, or coconut oil
⅓ cup dark chocolate chips (optional)
Instructions
Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Whisk: In a large bowl, whisk together the oats, almond flour, tapioca flour, baking soda, cinnamon, pumpkin pie spice, and sea salt.
Mix: Add the maple syrup, coconut sugar, pumpkin puree, egg yolk, and ghee and mix until just combined.
Fold: Fold in the chocolate chips.
Transfer the batter: Use a two-tablespoon cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets. Slightly flatten the tops of each dough ball with your fingers. Add a couple of chocolate chips on top of each dough ball to give the cookies a visual pop if desired.
Bake: Bake for 14-17 minutes, or until golden brown around the edges. Be patient and look for color! It’s the secret to a nice chewy texture.
Serves 20
Calories Per Serving: 111
Total Fat 4.9g
Cholesterol 17.5mg
Sodium 64.4mg
Total Carbohydrate 12g
Dietary Fiber 1.1g
Sugars 6.7g
Protein 1.6g
Vitamin A 76.8µg
Vitamin C 0.3mg
Iron 0.5mg
Magnesium 11.6mg
Zinc 0.2mg