These cookies fill all your sweet cravings with the advantage of being gluten-free and vegan. They are moist, delicious, and have melty chocolate yummness inside!

 

Yield 16 cookies

 

⅓ cup coconut oil, melted

½ cup canned pumpkin

⅔ cup coconut sugar

1 large egg

2 tsp vanilla extract

1½ cups almond flour

1 cup oats

1 tsp cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

⅛ tsp ground cloves

⅛ tsp ground allspice

1 yep baking powder

1 tsp baking soda

½ tsp salt

⅔ cup chocolate chips

⅓ cup chopped pecans, toasted 

 

In a large bowl, whisk together the coconut oil, pumpkin, and coconut sugar. Add the egg and vanilla and whisk to combine, 

 

Next, add almond flour, oats, cinnamon, nutmeg, ginger, cloves, allspice, baking powder, baking soda, and salt. Stir until everything is incorporated into the dough. Lastly, stir in the chocolate chips and toasted pecans. 

 

Chill the dough in the refrigerator for 1 hour or up to 24 hours. 

 

Preheat oven to 350℉

 

Line 2 baking sheets with parchment paper or silicone mats. Scoop a heaping tablespoon of dough onto the baking sheet leaving at least 2 inches between the cookies. Press the dough down with your hand to flatten. 

 

Bake the cookies for 12 minutes or until lightly browned on the edges and cooked through inside. Once done, remove the cookies from the pan to a rack to cool. 

 

Just Salt It, and enjoy!