Try this delicious twist on a traditional chocolate chip cookie recipe - use GF almond flour and pumpkin pie spice and chips for a festive holiday cookie the entire family will enjoy! Perfect for a GF holiday cookie swap!
1/2cupsoftened (not melted) butter (equivalent to 1 stick)
1large egg
1Tbsp.vanilla extract
1cuppumpkin chips (seasonal) or use chip of choice
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Blend almond flour, sugar, salt, baking soda, and pumpkin pie spice (optional) in a large bowl.
Add to dry ingredients stick of butter. Using your hands (use gloves because it's sticky!), combine the butter and dry ingredients.
Add egg and vanilla to mixture and continue to blend with your hands. The mixture will be wet. Add chips.
Roll 1 inch dough balls by hand and place on baking sheet. Do not flatten the cookie - they will bake up really soft in the middle if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies.
Cook in oven for about 12-13 minutes until top of cookies start to brown. Remove from oven and let sit for 10 minutes before removing from the tray and diving in!