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Vegan Black Cocoa Pumpkin Cookies
Ingredients
  • 6 tablespoons (48g) superfine oat flour
  • 3 tablespoons (18g) black cocoa powder (I use this one, see post above why this cocoa is important)
  • 1 teaspoon baking powder, NOT soda
  • ¼ teaspoon fine sea salt
  • ¼ cup (80g) pure maple syrup or agave
  • ¼ cup (60g) pumpkin puree
  • ½ cup (128g) runny almond butter
  • 6 tablespoons (90g) dairy-free semi-sweet chocolate chips
  • optional: Halloween festive sprinkles
  • subheading: NOTE:
  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
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