| 10 | 22 | 216 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 12 |
| 1 cup | Pumpkin purée, canned (BPA free) |
| 1/2 cup | Coconut flour |
| 1/2 cup | Coconut oil |
| 6 medium | Egg |
| 2 tsp | Vanilla extract, pure |
| 1/4 cup | Maple syrup, pure (or honey) |
| 1 tsp | Cinnamon |
| 1 tsp | Allspice, ground |
| 1/2 tsp | Baking powder, gluten-free |
| 3/4 cup | Dark chocolate chips |
1. Preheat oven to 375 Degrees F.
2. Blend pumpkin, coconut oil, eggs, vanilla and maple syrup.
3. Sift the coconut flour, cinnamon, nutmeg, allspice, and baking powder together. Add to the wet mixture and fold in chocolate chips if using.
4. Use a tablespoon to scoop batter onto a baking sheet.
5. Bake for 10-12 minutes (keeping an eye on the bottoms so they don’t burn)
| Meat Alternative | 0.3 |
| Vegetables | 0.3 |
