1 ½ cups almond flour (sometimes called almond meal)
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ cup dark chocolate – 72% dark preferred (use a serrated knife to chop into chunks)
The dough needs to rest in the refrigerator overnight or at least 1 hour.
The night before baking these cookies, melt the butter in a small frying pan over medium heat. Continue to cook once the butter has melted, swirling gently and consistently until the butter has browned and it smells like toffee. Be very careful not to burn the butter, once it turns brown it will continue to darken very quickly. Quickly pour the browned butter into the mixing bowl you plan to make the dough in and allow the butter to cool slightly.
Add the pumpkin puree, brown sugar, egg, and egg white to the bowl with the browned butter. Mix thoroughly with a whisk.
Add the oats, almond flour, baking soda, salt, cinnamon, and dark chocolate chunks. Mix with a wooden spoon until fully combined. Cover the bowl with plastic wrap and chill in the fridge overnight.
When you’re ready to bake the cookies, heat the oven to 375 degrees and line a baking sheet with parchment paper.
Roll 1 tablespoon full portions of the dough and place onto the baking sheet. Press each cookie down gently to create a small disk.
Bake for 10-15 minutes until the bottom of the cookies are browned and you can lift up the sides of the cookie. The inside might look a bit wet but it will hard as it cools.
Allow the cookies to cool for 30 minutes to an hour before enjoying!