Instructions

1. In a large mixing bowl combine the pumpkin, almond butter, egg, vanilla syrup, and maple syrup. Whisk to combine.
2. Add the almond flour, baking soda, salt, and spices to the wet ingredients, mixing until everything is combined. Fold in the chopped chocolate.  Cover the dough and place in the fridge for at least 30 minutes, but up to overnight.
3. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop the cookies out by the tablespoon, rolling between your palms to create round balls. Place on cookie sheet and flatten slightly using the palm of your hand to 1/4 inch thickness. This will help the cookies bake more evenly.
4. Bake for 9 minutes or until the edges are set, but the centers are still a little raw. Allow to cool for 10 minutes before eating. Enjoy!