Almond Butter Pumpkin Spice Chocolate Chip Cookies
All the taste of pumpkin spice in a gluten free, oil free cookie!
Ingredients
Flax Egg
- 1 Tblsp ground flax seed
- 2.5 Tblsp filtered water
Pumpkin Spice Cookies
- 1 cup brown rice flour
- 1/2 cup pumpkin pureé
- 1/2 cup creamy almond butter
- 1/2 cup coconut sugar*
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg**
- 1/4 tsp each of cloves ginger, allspice**
- pinch of salt
- 1/2 cup dairy free mini chocolate chips
Cinnamon Sugar Topping
- 1 Tblsp coconut sugar
- 1/4 tsp cinnamon
Instructions
Flax Egg
- In a small bowl, mix your ground flaxseed with water. Let sit for 5 + minutes.
Pumpkin Spice Cookies
- Preheat oven to 350 degrees. Line a large rimmed baking pan with parchment paper or silpat mat.
- In a medium sized bowl, mix together your almond butter, pumpkin pureé and coconut sugar until smooth and combined.
- Stir in your flax egg. Mix well.
- Add in all remaining ingredients - brown rice flour, baking powder, baking soda, all spices and salt. Mix until combined.
- Stir in mini chocolate chips.
- Using a Tblsp scoop unto prepared pan. Either flatten or leave in 'heaped' scoop shape.
- Sprinkle with cinnamon sugar topping.
- Bake for 15- 17 minutes. Cool on wire rack. Store in fridge.
Cinnamon Sugar Topping
- Combine coconut sugar and cinnamon in a small bowl and mix well.
Notes
- *you could substitute brown sugar - I have not tested this.
- **you could substitute 1 step pumpkin spice mix - I have not tested this.
- Peanut butter (or your favorite nut butter) could be used in lieu of almond butter.