Ingredients:
- 1 cup pumpkin puree (fresh or canned)
- 1 tablespoon maple syrup
- 1/3 cup apple sauce
- 1 teaspoon vanilla
- 1/4 cup melted coconut oil
- 1 cup oat flour (I’ve also used coconut flour or almond flour)
- 1/2 cup almond meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch sea salt
- 1/2 cup pecans chopped
- 1/4 cup mini chocolate chips
Directions…
Preheat your oven to .
Combine Wet Ingredients: In a large bowl (or a blender), mix the pumpkin puree, maple syrup, apple sauce, vanilla, and melted coconut oil until they are well combined.
Sift Dry Ingredients: In a separate medium bowl, sift together the oat flour, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt.
Mix ‘n Fold: Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the chopped pecans and mini chocolate chips.
Scoop ‘n Bake: Drop 1-tablespoon scoops of batter onto a large baking pan lined with parchment paper.
Bake for to minutes — or, until the cookies are just slightly firm to the touch.
ENJOY!
P.S. You can store leftover cookies in a sealed glass container for up to 2 days at room temperature or for up to 5 days in the refrigerator.