Instructions

1. Preheat oven to 350 degrees
2. I used a food processor, but you can mix this up in a bowl as well. Add all dry ingredients, almond flour, coconut flour, baking soda, sea salt, pumpkin spice, and pulse until mixed thoroughly
3. Add egg, honey, pumpkin puree, vanilla, and pulse until mixed thoroughly
4. Fold in dark chocolate chips
5. Line a baking sheet with parchment paper
6. Use a 1-1.5 inch cookie <a href="https://www.amazon.com/dp/B0000CCY1E/ref=as_sl_pc_as_ss_li_til?tag=grafrewel-20&linkCode=w00&linkId=364a2acc7a5e05823e4b4ea73da6127b&creativeASIN=B0000CCY1E">scooper</a> to scoop the cookie dough onto the cookie sheet.
7. If you want the cookies to be flatter like mine, take a small piece of parchment paper and spray a small amount of coconut <a href="https://www.amazon.com/Spectrum-Naturals-Organic-Coconut-Packaging/dp/B005TY1K0G/ref=sr_1_8?dchild=1&keywords=organic+coconut+oil+spray&qid=1602536735&sr=8-8">oil</a> or rub another oil on one side of the paper. Flatten the cookies with the oiled side of the paper and your palm flat on top top.
8. I added a few chopped walnuts and and some chocolate chips to the top of the cookies before baking. You can also sprinkle a little fine sea salt on top of cookies before baking.
9. Bake for 10-11 minutes, until brown. Remove from oven and move cookies to a cooling rack to cool. Store on counter or in fridge.

• Servings : 24
• Ready in : 30 Minutes
• Recipe Type : Desserts
• Ingredient : Almond Flour, Coconut Flour