Pumpkin Brown Butter Chocolate Chip Cookies
Serves: 2 dozen cookies
  • 2 cups Almond Flour
  • 3 tablespoons Coconut Flour
  • ¼ cup Coconut Palm Sugar
  • 2 tablespoons Gelatin
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • 10 tablespoons Butter, browned and cooled
  • ¼ cup Maple Syrup
  • ¼ cup Milk
  • ½ cup Pumpkin Puree
  • ¾ cup Chocolate Chips
  1. Place the almond flour, coconut flour, coconut palm sugar, gelatin, baking powder, baking soda, salt, and cinnamon in a large mixing bowl and whisk together.
  2. Add the browned butter, maple syrup, milk, and pumpkin puree to the dry ingredients and stir together with a spoon until well combined.
  3. Add the chocolate chips to the mixture and stir in until evenly distributed.
  4. Let cookie dough sit for 10 minutes to allow the coconut flour to soak up excess moisture.
  5. Heat the oven to 350 degrees.
  6. Line a baking sheet with parchment paper and scoop mounds of cookie dough(about 2 tablespoons in volume) onto the cookie sheet, placed two inches apart.
  7. Bake in the preheated oven for 10-13 minutes, or until light golden brown on top.
  8. Remove from oven and let sit on the cookie sheet for an additional 2 minutes. Finish cooling cookies on a wire rack.
  9. Store the cookies in an airtight container for 4-5 days.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/10/15/pumpkin-brown-butter-chocolate-chip-cookies/