I know I know, the title is a little spastic. But these really hit the nail on the fall themed dessert head. They are crispy on the outside and gooey on the inside. The best part is that they are super low in sugar, I would and probably will eat a couple for breakfast. They are gluten free, dairy free and also super high in dietary fiber! So here is what you will need:
- 1 cup of almond meal
- 1 tbsp of coconut flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 tbsp cinnamon
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 tbsp of coconut oil
- 1/4 cup pumpkin purée
- 3 tbsp of honey
- Optional: 1/2 cup chocolate chips
Set your oven to 350 degrees. Combine the dry ingredients in a large mixing bowl, then add the wet ingredients. Mix in the chocolate chips last. I did half the batch with chips and the other half without chips.
Spoon in tbsp side dollops onto parchment paper and bake for 15-17 minutes depending on your oven.
I bet the would be good with white chocolate chips as well…next time!