Ingredients

• 1/2 cup coconut flour Ingredients
• 1/2 cup almond flour Ingredients
• 1/2 cup brown rice flour Ingredients
• 1/2 tsp baking soda Ingredients
• 1/2 tsp baking powder Ingredients
• 1 tsp ground cinnamon Ingredients
• 1/2 tsp ground nutmeg Ingredients
• 1 tsp ground ginger Ingredients
• 1/4 tsp ground cloves Ingredients
• 2 eggs* Ingredients
• 3/4 cup pumpkin purée** Ingredients
• 1/4 cup maple syrup Ingredients
• 1 tsp vanilla extract Ingredients
• 1/3 cup melted coconut oil Ingredients
• 1/2 cup mini chocolate chips Ingredients

Instructions

1. Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
2. In a large bowl combine dry ingredients flours, baking soda and powder, cinnamon, nutmeg, ginger and cloves.
3. In a smaller bowl combine wet ingredients eggs, pumpkin, maple syrup, vanilla and melted coconut oil. Make sure coconut oil is NOT too hot once you melt it otherwise it will cook the egg before you combine everything.
4. Add the wet ingredients to the dry and mix just to combine. Fold in chocolate chips.
5. Scoop out batter and form into ball with hand. Press down into cookie shape on baking sheet. Bake for 15 minutes or until golden brown.
6. Cool for 10 minutes on a cooling rack. Refrigerate for up to a week or freeze for up to 3 months.