INGREDIENTS
1 1/2
Cups Almond Flour
1/4
Cup Coconut Oil (Room Temp)
1/4
Cup Agave Nectar
1/4
Cup Mini Dark Chocolate Chips (Vegan/Dairy Free)
1/4
Tsp Baking Soda
Dash of Salt
1/5
Tsp Vanilla Extract
1
Cup Pumpkin Puree
1/4 cup
+ 2 Tbsp Mini Dark Chocolate Chips (Vegan/Dairy Free)
1
Tbsp Pure Cocoa
2
Tsp Agave Nectar (Maple Syrup or Honey)