With it being the season of giving, I thought that it would be timely to publish another recipe, but this time for those who are gluten-free. There is a recipe for Pumpkin Chocolate Chip Pecan Cookies that my family has tweaked in order for it to be gluten-free, as well as easily being nut-optional. Although nuts add some more flavor to the pumpkin, this change makes it accessible to more people with severe allergies.

Ingredients:

• 1 cup organic pumpkin puree
• 2 organic eggs
• 1 tsp vanilla
• 1/3 cup coconut oil
• 2 tbsp honey
• 1 1/2 cups almond flour
• 1 tsp cinnamon
• 1/2 tsp Trader Joe’s Pumpkin Pie
• Spice
• 1/2 tsp baking soda
• 2/3 cup chopped pecans + 2 tbsp
• finely chopped pecans for topping
• 1/4 cup Enjoy Life Chocolate Chips (mini morsels)

Directions:

1. Preheat the oven to 350 degrees.
2. Use an electric mixer to combine pumpkin puree, eggs, vanilla and coconut oil and blend until well combined.
3. Add in the remaining ingredients (except the finely chopped pecans for toppings) and mix.
4. Line your baking sheet with parchment paper and drop large spoonfuls of the batter.
5. Gently press down on each to slightly flatten. Sprinkle the top of each cook with the remaining pecans.
6. Bake the cookies for approximately 15-18 minutes or until golden on top.
7. Let them cool on baking sheet for 5 minutes before transferring to a cooling rack.
8. Enjoy!