INGREDIENTS
1/2 cup
coconut oil (melted)
3/4 cup
canned pumpkin puree (make sure to use pure pumpkin, NOT pumpkin pie filling)
3/4 cup
coconut sugar
1
flax egg (1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins)
2 tsp
vanilla extract
2 tsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
ground cloves
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
kosher salt
1 cup
blanched almond flour
1/3 cup
+ 1 tablespoon (51g) coconut flour
1 cup
dark chocolate chunks