Paleo Pumpkin Chocolate Chip Cookies

Today we’re sharing another great recipe; this time from My Natural Family:

These are not too sweet, full of pumpkin spice flavor, and have that cake-y texture that you would expect from a pumpkin cookie. There is only 1 T. of oil in the whole batch and only 2 T. of honey. I used a little apple sauce to help
sweeten it, too. As with most paleo baked goods, these are the very best on the same day they are baked. I’ve noticed that paleo baked goods dry out faster than their non-paleo counterparts.

Author: My Natural Family

1 C. Almond Flour
1/3 C. Tapioca Flour
1 1/2 t. Pumpkin Pie Spice
1/2 t. Real Salt
1/2 t. Baking Soda
1/2 t. Baking Powder
1 Egg
1/4 C. Pumpkin Puree (canned is fine)
2 T. Apple Sauce
2 T. Honey
1 T. Vegetable or Coconut Oil
1/2 t. Vanilla
2/3-3/4 C. Paleo Chocolate Chips (more or less depending on your preference)

Preheat the oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper. In a mixing bowl, whisk together the almond flour, tapioca flour, pumpkin pie spice, salt, baking soda, and baking powder.

In another bowl, whisk together the egg, pumpkin puree, apple sauce, honey, oil, and vanilla until smooth dwell combined. Pour the wet ingredients into the bowl of dry ingredients and whisk until fully combined. Add the conciliate chips and mix in until well dispersed.

Scoop about 2 T. rounds of dough 2 inches apart on prepared baking sheet.

Bake in preheated oven for 8-9 minutes.

Store in an airtight container. Best eaten the same day made.

Be Well,

Donna Stephens