Chewy Pumpkin Cookies with Chocolate Chips

Yield: 14 cookies

• Prep Time: 15 mins
• Cook Time: 15 mins
• Cooling Time: 1 hour
• Total Time: 1 hour, 30 minutes

Ingredients:

• ½ cup  Bake Believe^® Dark Chocolate Baking Chips
•  1 cup almond flour
• ¼ cup coconut flour
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, softened
• ¼ brown Swerve, firmly packed
• 1 large egg
• ½ cup canned pumpkin puree
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate bowl, using an electric mixer, cream together the softened butter and brown erythritol until light and fluffy.
4.  Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Mix until well combined.
5. Gradually add the dry ingredient mixture to the wet ingredients and mix until a dough forms. Be careful not to overmix.
6. Fold in the Bake Believe^® Dark Chocolate Baking Chips until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet in about 3 tablespoon portions, spacing them a couple of inches apart. Flatten each cookie slightly with the back of a fork or your fingers until they are about 2 inches wide.
8. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set and the edges are golden brown.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.