Almond Flour Pumpkin Chocolate Chip Cookies

Let the season of pumpkin begin! As soon as September starts to roll in, my taste buds change from grilling and fruits to everything pumpkin-spiced!

Even though the fall temperatures don’t come on until November
here in Texas, it’s pumpkin spice season in my house anyway!

To keep our treats healthy, I decided to go with minimalyl processed sugar. We’ll be using dates as our primary sugar source in this recipe.

I love the sweet and juicy Medjool dates. But if you can’t
find them, any dates would work.

First, we’ll need to make a date paste by blending dates and
water. You can use a blender or a food processor for this.

Secondly, I wanted to create a gluten-free and oil-free cookie that you can enjoy. Gluten-free, vegan baking can be challenging! After a few tries, I think I got this recipe right 😊

We’ll be using almond flour in this recipe. Almond flour
yields tender sweets. Almonds are high in fat (good fat!) which helps keep
baked goods moist and tender.

Pumpkin puree will serve as a binder instead of eggs to make
sure our cookies do not crumble after baking. Pumpkin puree also adds the pumpkin
flavor we need since we are baking a pumpkin treat!

And finally, we will be adding semi-sweet chocolate chips. I
like the kind by Enjoy Life since they’re vegan and so delicious!