Ingredients

The following ingredients have 8 Servings
  • 3/4 Cup Natural almond butter
  • 3 Tbsp Maple syrup
  • 2/3 Cup Canned pumpkin puree
  • 1/4 Cup Coconut sugar
  • 1/2 Tbsp Vanilla extract
  • 1/2 Tbsp Apple cider vinegar
  • 5 Tbsp Coconut flour, (sifted (31g) * READ NOTES)
  • 1/2 Tbsp Pumpkin pie spice
  • 1/2 tsp Baking soda
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 Cup Dairy-free Dark chocolate chips
  • 8 Udi's Gluten Free Soft Baked Maple Pecan Chocolate Chip Cookies

Instruction

  • Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving a little bit to hang over the sides of the pan.
  • In a microwave-safe bowl, melt the almond butter and maple syrup together until the almond butter is smooth and creamy, about 1 minute.
  • Add in the pumpkin, coconut sugar, vanilla and apple cider vinegar. Using an electric hand mixer, beat until smooth.
  • Add in the remaining ingredients, up to the chocolate chips, into the bowl and stir until well combined. Finally, stir in the chocolate chips.
  • Spread just under 1/2 of the batter evenly in the bottom of the prepared pan.  Then, press the cookies into the batter - 2 rows of 3 and one row of 2 cookies that are each broken in half - to fit the pan.
  • Spread the remaining batter over the cookies, covering them entirely. It might seem like the batter won't cover the cookies but just work with it and it will!
  • Bake until the edges are deep golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 50-55 minutes.
  • Let cool COMPLETELY on the counter. **
  • Slice and DEVOUR!