Wet Ingredients: 

1 small ripe banana, mashed
3/4 cup pure pumpkin puree

1/3 cup maple syrup

1 tablespoon vanilla extract

1/3 cup melted coconut oil

3/4 cup dairy-free chocolate chips (dark chocolate or semi-sweet work best)

Dry Ingredients:

2 1/4 cups blanched almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon crushed cloves

Instructions:

Preheat the oven to 350 and move oven rack to the top shelf. Line a cookie sheet with parchment paper.

Begin by mashing the ripe banana, then combine all of the wet ingredients together in a large bowl (except the melted coconut oil, which I am assuming is rather hot and might cook your banana prematurely). Mix together the dry ingredients in a separate bowl, adding the coconut oil to the dry mix instead of the wet. It will be clumpy, but that’s okay. Pour the dry ingredient mix into the wet one and mix away until totally combined. Add the chocolate chips. 

Using a melon ball scoop, or a small teaspoon, scoop cookie dough onto the parchment paper. press the balls down with your fingers or with the back of a teaspoon. 

Bake for 7 minutes, or until bottoms begin to brown. 

Enjoy! 

It has been a while since I’ve posted! Finishing my MA took a lot of time, and I decided to take a break this summer and spend time with my son. I’m still busy, teaching college classes and running after my son, but I have quite a few recipes I perfected this summer that I will post soon! I’m glad to see that my blog has still gotten a few hits while I’ve been gone (actually, somewhere around 300 a month!). I’m definitely excited about that. And sorry about the picture quality…..I only have my iPhone to work with right now!