Ingredients
- 1 1/4 cups almond flour
- 3/4 cup tahini
- 1/4 cup pumpkin puree (not pumpkin pie)
- 1/2 cup maple syrup
- 1 egg (or flax egg if vegan)
- 2 tbsp pumpkin pie spice (they sell it at Trader Joes, or you can buy Primal Palate brand, which I love, or, use equal parts cinnamon, cardamom, and nutmeg)
- 1 tsp baking soda
- 1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
- 1 scoop collagen peptides (optional, but great source of protein)
- sea salt flakes for topping
Instructions
- In a medium size bowl, mix together ONLY the almond flour, pumpkin pie spice, pumpkin, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
- Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
- While the dough is chilling, preheat oven to 350.
- Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
- Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 10-12.
- Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
- The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
- Sprinkle sea salt flakes on top.
- Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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