Pumpkin Chocolate Chip Cookies

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!

icon1 cookie
icon45 minutes
Dessert
Low FODMAP
Ingredients
20 servings
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  • Creamy almond butter (or omit & swap with peanut butter for Low FODMAP)
    3/4 cup
  • Pumpkin puree
    1/2 cup
  • Maple syrup
    1/2 cup
  • Pumpkin pie spice
    2 teaspoon
  • Vanilla extract
    1 teaspoon
  • Sea salt
    1/4 teaspoon
  • Dark chocolate chips
    1/2 cup
  • Oats (gluten free for Low FODMAP)
    1/2 cup
  • Baking soda
    1 teaspoon
  • Baking powder
    1/4 teaspoon
  • Egg
    1 egg
  • Flour ( gluten free or oat flour for Low FODMAP)
    3/4 cup
Directions
  • 1
    Preheat oven to 350° F.
  • 2
    Line two baking sheets with parchment paper.
  • 3
    Combine all ingredients in a medium bowl. Mix until a smooth batter is formed.
  • 4
    Using a spoon, drop the batter onto the lined baking sheet. Lightly press the batter with the back of the spoon to flatten.
  • 5
    Bake for 12-15 minutes, until the edges are slightly golden.
  • 6
    Allow to cool completely before using a spatula to remove from the baking sheet.