PEANUT BUTTER & PUMPKIN CHOCOLATE CHIP COOKIES

Preheat your oven to 375F & line 2 baking sheets with parchment paper. Tackle the wet ingredients first: whisk in the butter or coconut oil with the coconut and brown sugar. When fully integrated, add the vanilla, pumpkin purée and peanut butter and whisk again until smooth. In a separate bowl, whisk all the dry ingredients together. Slowly add/ pour wet ingredients into the dry ingredient bowl. Fold in the chocolate chips. The batter looks thick! If too thick add 1-2 tablespoons of almond milk. Be careful- you don’t want runny batter otherwise you need to chill in the fridge to harden before baking. Use an ice cream scooper to shape into small balls, don’t place them too close to each other. Bake for ~10-11 mins or until edges are golden brown. Cool on a baking rack for 25 mins and allow them to set! Enjoy every bite.