Sent in by:​ Annalisa Gugler (Arizona)

Ingredients

• 1 cup almond flour blanched, super fine
• ¼ cup coconut flour
• ¼ cup arrowroot starch
• ½ cup coconut sugar
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 ¼ tsp. pumpkin pie spice
• ¼ cup coconut oil melted
• ½ cup pumpkin puree
• ¼ cup maple syrup pure
• 1 egg
• 1 ½ t. vanilla extract
• ¾ cup chocolate chips 

Instructions

1. ​Preheat oven to 350 degrees.
2. In a medium-large mixing bowl whisk together almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, salt, and pumpkin pie spice.
3. In a separate large mixing bowl combine melted coconut oil, pumpkin puree, maple syrup, flax egg, and vanilla extract. Mix with a handheld or stand mixer on medium speed for 1 minute or until well combined.
4. Add dry ingredients into wet ingredients and mix at medium speed for 1 minute.
5. Stir in chocolate chips by hand.
6. Line a baking sheet with parchment paper and place 1 ½ tablespoons-sized balls of cookie dough 2 inches apart. Press balls of dough down until the dough is about ¾ inch thick. (Cookies will not spread too much, so this step will help you make the shape of the finished cookies you want!)
7. Bake in preheated oven for 12-14 minutes or until cookies are done.
8. Let cookies sit at room temperature until completely cooled before serving. 

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