i don’t recall ever meeting anyone that doesn’t like chocolate chip cookies, so i feel like this recipe will appeal to everyone! 🙂 even if you don’t care for pumpkin, the flavor isn’t overwhelming whatsoever. in fact, it’s mild. the cookies are light and fluffy + the perfect amount of sweetness. i don’t like when desserts are so sweet that the other flavors become overpowered by sugar. also, you can make the cookies without any chocolate chips and just add a cream cheese frosting to the top, how yummy does that sound?!
recently, i’ve been getting some messages from people saying that pumpkin puree is hard to find at their local grocery stores. i went to Trader Joe’s today and there wasn’t any left :(. if you can’t find pumpkin, sweet potato or butternut squash puree would be a great replacement!
yay, happy fall baking!!
ingredients and directions
- 1.5 cups almond flour
- 1 tsp baking powder
- 1/4 tsp almond or vanilla extract
- 3 tbsp maple syrup
- 2 tbsp sunflower seed butter or nut butter
- 2 tbsp melted vegan butter
- 1/3 cup pumpkin puree
- 1/3 or 1/2 cup dairy-free chocolate chips
- add all ingredients but the chocolate chips to a bowl and mix together until a dough forms.
- then, fold in the chocolate chips.
- with a large spoon and slightly wet hands, mold the cookie dough into medium size cookies and slightly flatten.
- i made 8 medium size thick cookies with this recipe.
- bake at 350 degrees for 18 minutes.
- cool down so the cookies can set and enjoy!