Ingredients
Scale
- 4 tbsp vegan butter or coconut oil, softened
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 2 cups blanched almond flour
- 1 cup dark chocolate chips
- 1/3 cup pumpkin puree
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the almond flour, baking soda, salt, pumpkin spice, and cinnamon in a bowl.
- In the bowl of a stand mixer, cream together the butter and sugar. Add the vanilla, mashed banana, and pumpkin, mixing until incorporated.
- Add the the dry ingredients to the bowl of the wet 1 cup at a time, beating well after each addition. Fold in the chocolate chips.
- Place into a greased skillet and bake for 20-25 minutes, or until golden brown around edges.
- Remove from heat and allow to cool, top with vanilla ice cream a pinch of cinnamon and a chocolate drizzle!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4