Ingredients:

  • 1 cup (240g) Pumpkin Puree
  • 2 cups (192g) Almond Flour
  • 1/3 cup (80ml) Maple Syrup
  • 1/2 cup (85g) Dark Chocolate Chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Combine the pumpkin puree and maple syrup in a bowl, stirring until the mixture is smooth and glossy.
  3. Gradually fold in the almond flour, stirring until a thick, cohesive dough forms with no dry clumps remaining.
  4. Gently fold in the dark chocolate chips using a spatula until evenly distributed.
  5. Scoop the dough into rounded mounds on the prepared sheet and press down slightly with the back of a spoon.
  6. Bake for 12–15 minutes until the edges are set and the tops spring back slightly when touched.