PUMPKIN SPICE COOKIES

Ingredients

• 25 g Almond flour
• 1/4 tsp Baking powder
• 0.43 pinch Table salt
• 3 g Semisweet chocolate chips, lactose free
• 3 g Pecans, chopped
• 3 g Dried cranberries
• 35 g Pumpkin puree, 100% pure, canned
• 35 g Unsalted, unsweetened peanut butter, smooth
• 3/8 tsp Vanilla extract
• 35 g Maple syrup
• 5/8 tsp Pumpkin spice
• 19 g All purpose flour
• 19 g Buckwheat flour
• 1/8 tsp Monk fruit sweetener, Monk

Method

1. In a bowl mix in all the wet ingredients until smooth.
2. Add 1⁄2 cup flour and rest of the dry ingredients and mix. The mixture will make a soft cookie dough. Use your hands if needed. Add more flour if needed a tbs at a time. If the dough is too dry, add a tablespoon of pumpkin puree. Add the chocolate chips and pecans and mix them in. (Save a few pieces for the top).
3. Press the dough into a lined brownie pan using a spatula to evenly spread. Sprinkle and press some chocolate chips and pecan/nuts on top.
4. Bake at 350°F for 21 to 23 minutes. Allow to cool completely and slice.
5. To bake into cookies, chill the dough for 10 minutes, form balls and flatten well on a lined baking sheet. Bake for 10 - 14minutes, a minute less for small and a minute longer for larger cookies. We get about 14 nice size cookies.