Fall is in the air, which means PUMPKINS!

I love pumpkin treats in the fall – but nothing beats a good chocolate chip cookie. This recipe takes those two amazing things and combines into a delicious dessert or afternoon treat. These pumpkin chocolate chip cookies are also dairy and gluten free! Kick off the season and enjoy the best flavors of the Fall.

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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!