Pumpkin Chocolate Chip Cookies with Flaxseed and Coconut Palm Sugar

Recipe by: @juliannasaucier

1 flax egg (1 Tbsp BareOrganics Ground Flaxseed + 2 Tbsp water; let sit 3 minutes)
3 cups almond flour
1 ½ cups pumpkin puree
1 cup tapioca flour
½ cup maple syrup
¼ cup BareOrganics Coconut Palm Sugar
1 tsp baking soda
¼ tsp salt
¾ cup chocolate chips

1. Preheat oven to 350°F and grease a cookie sheet, or line with parchment paper.

2. In a medium bowl, thoroughly mix together all ingredients, except chocolate chips. Then, fold in chocolate chips. 

3. Scoop with large cookie scoop onto cookie sheet. Press to flatten cookies to ensure they cook evenly.

4. Bake for 20-25 minutes. Enjoy!