Step 1

Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.

Step 2

In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla. In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.

Step 3

Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips.

Step 4

The dough will be sticky - I recommend chilling it in the freezer for 10-15 minutes at this point.

Step 5

Once the dough is chilled, roll into 24 balls, or use a cookie scoop to form round, even scoops on both cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.

Step 6

Bake in the preheated oven for 10-12 minutes or until just set. Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely. Store leftovers covered in the refrigerator. Enjoy!