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Pumpkin Chocolate Chip Cookies

Ingredients

  • 1 Tbsp Almond butter, melted
  • 1 Tbsp Coconut oil, melted
  • 3/4 cup Tigernut flour
  • 3 Tbsp Pumpkin Puree
  • 1 Banana, mashed
  • 1 Tsp Vanilla Extract
  • 1/3 cup Unsweetened Shredded Coconut
  • Dash of salt
  • Dash of pumpkin pie spice
  • 1/3 cup Dairy free chocolate chips

Instructions

  • Preheat the oven to 400 degrees F, and grease a cookie sheet with coconut oil
  • Melt the coconut oil and almond butter (I do it together in a little bowl in the microwave for about 20 seconds). Set aside.
  • In a mixing bowl, combine the mashed banana, pumpkin, tiger nut flour, coconut, vanilla extract, salt and pumpkin pie spice, and melted coconut oil and almond butter- mix together until a dough forms (if the dough is too wet add a little more coconut).
  • Fold in the chocolate chips until homogenous (or so).
  • Form the cookies into balls (or blobs) using a tablespoon.
  • Bake the cookies for 10-12 minutes or until lightly browned.
  • Set aside to cool and then serve and enjoy!