1 Cup Almond Meal (Bob's Red Mill)
1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Baking Soda (Bob's Red Mill)
1/2 Cup Almond Butter Raw, Soaked & Dried (Wilderness Family Naturals)
1/3 Cup Raw Honey (My Local Honey)
1/4 Cup Organic Pumpkin (Farmer's Market)
1 teaspoon Vanilla Extract (Simply Organic)
1/2 Cup Chocolate Chips
Place five 6-inch cast iron pans on a cookie sheet.
Mix together almond flour, pumpkin pie spice, and baking soda; set aside.
In the bowl of a stand mixer blend almond butter, honey, pumpkin, and vanilla until creamy.
Add almond flour mixture and process until incorporated.
Stir in chocolate chips by hand.
Drop 1/3 cup of dough into each pan and spread evenly.
Bake 18-20 minutes, or until edges are golden.
Top with ice cream, if desired.
If you do not have 6 inch cast iron pans, place 5 cookies (1/3 cup dough for each cookie) on a parchment lined baking sheet. Bake for 15-18 minutes.
Put cookies in a bowl and top with ice cream, if desired.