Pumpkin Chocolate Chip Cookies (Keto + Vegan Option)

I’ve made these so many times now, I know the recipe without looking . Look, I know you’re probably wondering - to pumpkin or not to pumpkin -but I always choose to pumpkin, no matter what time of year.
.
Anywho if ya do decide to pumpkin- here’s the recipe- with subs at the end. Comment below if you make them!

Pumpkin Chocolate Chip Cookies
Recipe by: The Daily Kale

Ingredients:
1/4 cup butter (melted)
1  egg
1/2 cup pumpkin
1/2 cup golden monkfruit (Lakanto)
3 cups almond flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp maple syrup (ChocZero)
pinch of nutmeg, cinnamon
and pumpkin spice
1/4 cup chocolate chips (Lily's)

Directions:

1. Preheat oven to 350.
   
2. In a bowl stir together butter and the Lakanto first.
   
3. Then add in the pumpkin and stir.
   
4. In a separate bowl stir together the dry ingredients.
   
5. Combine both wet and dry together and stir slowly but making sure it’s all well combined.

*I like to add my chocolate chips last once I’ve formed the cookies, so their right on top- but feel free to add them into the mixture before forming the cookies, if you’d like.*

• Line two sheet pans with parchment paper.
  
• Shape the cookies in whatever size you’d like. I ended up making 12 cookies.
  
• Top with the chocolate chips. And bake for 15-20 minutes.

*When you check them to see if their done, the fork should come out clean. But they should still be soft-ish but a little brown on bottom. They will come together as they cool. Unless you like crunchy cookies- by all means leave them in a few minutes longer. That’s not my jam though, I love my cookies pillowy soft and fluffy.

​*Subs:
Almond flour : for oat flour
Lakanto golden : for regular sugar
Egg : for flax/chia egg
Butter: for vegan butter