Yield 2 dozen cookies
1 16-ounce jar of creamy almond butter
1/3-1/2 cup of maple syrup
1 cup of pumpkin puree
2 tablespoons of coconut oil
1 tablespoon of vanilla extract
1/3 cup of coconut flour
2 tablespoons of pumpkin pie spice
1 teaspoon of baking soda
A generous pinch of salt
1/2 cup of dark chocolate chunks
Preheat the oven to 350 degrees and line two baking sheets with parchment paper
In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, maple syrup, pumpkin puree, coconut oil, and vanilla extract until well-combined.
Sift in the coconut flour, pumpkin pie spice, baking soda, and salt. Stir a few times, then fold in the dark chocolate chunks.
Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.
Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.