INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Preheat oven to 350 degrees.
Step 2
With a spoon, mix together almond flour, gelatin, baking powder, baking soda, salt, and pumpkin spice in a bowl and set aside.
Step 3
Place room softened butter in bowl of stand mixer, and add Brown Swerve and vanilla. Beat until creamy on medium speed for about 5 minutes. Walk away and clean some dishes.
Step 4
Add egg, and beat until completely combined.
Step 5
Add pumpkin puree and beat until combined.
Step 6
Gradually beat in flour mixture until combined.
Step 7
With a spatula, stir in chocolate chips.
Step 8
Spoon out heaping tablespoons or small cookie scoops of dough, evenly spaced, onto parchment paper lined cookie sheet.
Step 9
Place in oven and cook for 11-13 minutes- it is okay if the cookie looks uncooked in the middle. 11 for soft in the middle but crispy on the outside, and 13 for cooked all the way through.
Step 10
Once you take pan out of the oven, slam the bake sheet on the counter or oven, and cookies will flatten out (oh, the mysteries of gluten free cooking).
Step 11
Let cool completely before serving.
