Ingredients

The following ingredients have 9 Servings
  • 3 cups blanched almond flour (I use this brand)
  • 2 teaspoons Pumpkin Pie Spice (get the recipe here)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla extract (I use this brand)
  • ½ cup sugar-free maple syrup (I use this brand)
  • ½ cup butter, melted ( use unrefined coconut oil for dairy free)
  • 1 cup sugar-free dark chocolate chips (I use this brand)

Instruction

  • Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.
  • Combine the almond flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl.
  • Crack the eggs into a medium mixing bowl. Add the vanilla extract, and whisk to combine. Add the maple syrup and butter to the egg mixture, whisking as you pour.
  • Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.
  • Using a rubber spatula, fold the chocolate chips into the batter.
  • Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.
  • Let cool for 10 minutes before serving.