2 1/2 blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1/2 cup light agave nectar
1/4 cup organic pumpkin puree
1 teaspoon bourban
1 teaspoon pumpkin spice mix
chocolate chips (as needed per cookie)
Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry
Place bowl in the fridge for about an hour.
Bake at 350 degrees for 7-10 minutes
Cool and serve.
Recipe adapted from Elana’s Pantry: Gluten Free and Vegan Chocolate Chip Cookies