Pumpkin Spice Chocolate Chip Cookies
- Yield: 24 1x
1.5 cups gluten-free Bob Red Mills 1-2-1 gluten-free baking powder
1 can organic pumpkin
1 cup pure maple syrup
pinch of sea salt
½ cup olive oil
1 tsp vanilla powder
4 tbsp cinnamon
1 tsp nutmeg
1 cup smooth almond butter
1 tsp baking powder
½ cup dark chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a large bowl add flour, baking powder, cinnamon, nutmeg, vanilla powder and mix well.
Then add the pumpkin, maple syrup, olive oil, almond butter and mix until all ingredients are well blended.
Add dark chocolate chips and finish mixing well.
Place parchment paper onto two cookie sheets.
Drop the cookie batter by the tablespoon onto the cookie sheets (you should be able to get 12 on each sheet)
Bake for 35-40 minutes or until cookies turn golden on the bottom.
Let cool and enjoy. Serves about 24 cookies
Special Thanks To:
Photos by Lisa San Filippo Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography. www.momentscalgary.com