2 and 1/4 cups - Pamela's gluten free baking mix (the best baking mix)
1 cup of almond butter (or peanut butter)
1/2 cup of maple syrup
1/2 cup of pumpkin puree
2 teaspoons of vanilla extract
1 teaspoon cinnamon
Dark chocolate chips - 1/2 a bag to a full bag (I prefer Enjoy Life) vegan dark chocolate chips)
Preheat oven to 350 degrees.
whisk together - almond butter, syrup, applesauce, cinnamon and vanilla until smooth.
Fold in Pamela's baking mix until just combined. Fold in chocolate chips - leave a few to throw on top just before baking.
Using a small spoon, scoop dollops onto a baking sheet - you should be able to fit 12 on a sheet. Drop a few chips on the top of each and press them into cookie. The dough will be very sticky. using a small bowl of water, lightly dampen your fingers and press the cookies down so they are a little more flat and even.
I bake for 12-14 minutes. They will feel firm to the touch when done.
You should get 2 batches.