Pumpkin Chocolate Chip Cookies
2fat
2condiment
Fact: Life is better with fresh baked cookies! Try this recipe that tastes like fall all wrapped up in a gooey cookie!
1 cookie
45 minutesIngredients
20 servings
- Creamy almond butter (or omit & swap with peanut butter for Low FODMAP)3/4 cup
- Pumpkin puree1/2 cup
- Maple syrup1/2 cup
- Pumpkin pie spice2 teaspoon
- Vanilla extract1 teaspoon
- Sea salt1/4 teaspoon
- Dark chocolate chips1/2 cup
- Oats (gluten free for Low FODMAP)1/2 cup
- Baking soda1 teaspoon
- Baking powder1/4 teaspoon
- Egg1 egg
- Flour ( gluten free or oat flour for Low FODMAP)3/4 cup
Directions
- 1Preheat oven to 350° F.
- 2Line two baking sheets with parchment paper.
- 3Combine all ingredients in a medium bowl. Mix until a smooth batter is formed.
- 4Using a spoon, drop the batter onto the lined baking sheet. Lightly press the batter with the back of the spoon to flatten.
- 5Bake for 12-15 minutes, until the edges are slightly golden.
- 6Allow to cool completely before using a spatula to remove from the baking sheet.
