- 1 egg
- 3/4 cup (192 grams) almond butter
- 1/2 cup (112 grams) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup (112 grams) hazelnut meal or flour (Bob’s Red Mill offers a widely available option)
- 1/2 cup (64 grams) coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 3/4 cup dark or semi-sweet chocolate chips
Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
Whisk the egg in a mixing bowl. Add the almond butter, pumpkin, and vanilla. Stir until thoroughly combined.
Add the hazelnut flour, coconut sugar, baking soda, and salt. Stir to combine. When the ingredients are mostly incorporated, mix in the chocolate chips and stir until evenly distributed.
Scoop by scant 1/4 cupfuls onto the prepared sheet. (I like to use a leveled-off ice cream scoop with a release for easy, evenly shaped cookies. I bake six cookies at a time, wiping off the parchment in between batches.)
Bake 10-12 minutes or until just set. Check a minute or so early and extend cooking time, if needed, as all ovens vary. Allow to cool on the baking sheet for 5-10 minutes before removing to a rack to cool completely.
- The batter may be prepped in advance and refrigerated for baking later. Chilling the batter will firm it up, although the cookies will turn out equally well whether refrigerated or not.
- I have made these with peanut butter instead of almond butter and mashed, very ripe banana instead of pumpkin. The versions taste slightly different, but both work beautifully.
- Tip: If you find that your cookies tend to brown too much on the bottom before cooking through in the center, reduce the oven temperature by 25 degrees.
the fountain avenue kitchen https://fountainavenuekitchen.com/