Ingredients
- 3/4 cup natural almond butter
- 3 tablespoons maple syrup
- 2/3 cup canned pumpkin purée
- 1/4 cup coconut sugar
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 5 tablespoons coconut flour sifted (31 grams)
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dairy-free dark chocolate chips
- 8 gluten-free soft chocolate chip cookies
Instructions
- Preheat your oven to 325°F 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 the remaining ingredients up to the chocolate chips into the bowl and stir until 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 gluten-free cookies into the batter in an even, flat layer. You may have to break some cookies in half, depending on the size.
- Spread the remaining batter over the cookies, covering them entirely.
- Bake until the edges are deep golden brown, 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 enjoy.
