A yummy recipe for both vegan and gluten free sweet lovers. These little cookies use pumpkin puree, almond butter, ground flaxseeds, sorghum flour, non-dairy chocolate chip cookies, and of course pumpkin pie spice.
Ingredients
or1/3 cups of pumpkin, canned, without salt (81 g)
or1/3 cups of nuts, almond butter, plain, without salt added (83 g)
or1/2 cup of sugars, granulated (100 g)
or1 tbsp, ground of seeds, flaxseed (7 g)
or2 tsps of vanilla extract (8 g)
or1.33 cups of oat flour, partially debranned (138 g)
or1/2 tsp of leavening agents, baking soda (2 g)
or1/2 tsp of salt, table (3 g)
or1/4 cup of sorghum flour, whole-grain (30 g)
or1 tsp of spices, pumpkin pie spice (2 g)
or1/2 cup of mini chips of candies, semisweet chocolate (87 g)
Preparation
1.
Preheat oven to 350 degrees (F). Line 2 cookie sheets with parchment paper. 2.
In a large bowl, beat together the pumpkin puree, almond butter, sugar, and ground flaxseed with a hand mixer or fork. Once smooth, mix in the vanilla extract. 3.
Add in the oat flour, baking soda, and salt, and mix well. 4.
Add the sorghum flour and pumpkin pie spice and mix well. Then fold in vegan chocolate chips. You can use any brand of vegan chocolate chips (enjoy life, nestle tollhouse, etc) or use semisweet chocolate chips, just ensure the brand does not use milk in their ingredients of semisweet chocolate chips. 5.
Drop spoonfuls of batter onto the parchment paper, about 1.5 tbsp. size to stick to the 24 cookie yield, or make them larger/smaller depending on preference. 6.
Bake for 8-10 minutes depending on preference of texture; the longer they are in, the crispier they will be.7.
Remove from oven and let cool for 2-3 minutes before transferring them to a wire cooling rack to cool completely. Enjoy! 
