Ingredients
1 cup pumpkin puree
1 cup brown sugar
1/2 cup coconut oil
1/4 cup almond milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chocolate chips
Method
1. Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
2. In a large bowl, mix together the pumpkin puree, brown sugar, coconut oil, and almond milk until smooth.
3. Combine the flour, baking soda, cinnamon, nutmeg, and salt in another bowl. Gradually stir the dry ingredients into the wet mixture until well blended.
4. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
5. Drop spoonfuls of the cookie dough onto the prepared baking tray, leaving space between each one. Bake for 12-15 minutes until the edges are lightly golden.
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