1 cup almond flour
1/3 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2/3 cup maple syrup
1/4 cup palm or coconut oil, melted
1 teaspoon vanilla
3/4 cup pumpkin
3/4 cup dairy free chocolate chips
- Heat oven to 350°F. Sift together flours, baking soda, spices and sea salt.
- Whisk together the wet ingredients in a separate large bowl.
- Add the dry ingredients to the wet ingredients and stir just until combined. Stir in chocolate chips.
- Drop by rounded teaspoons onto a greased cookie sheet, flatten slightly with a fork, and bake for 20 minutes or until lightly browned. Let cool completely as cookies will be fragile. Makes 18 cookies.