1 egg
2/3 cup Peanut Pro NuttZo
1/4 cup pumpkin puree
1 1/2 tbsp coconut oil
3 tbsp maple syrup
2 tbsp coconut sugar
1/4 cup coconut flour
1 tbsp arrowroot powder
1 tsp vanilla extract
1 tsp pumpkin spice seasoning
1/4 tsp sea salt
1/2 tsp baking soda
3/4 cup chocolate chips
2 tbsp almond milk

2 egg
1 1/3 cup Peanut Pro NuttZo
1/2 cup pumpkin puree
3 tbsp coconut oil
6 tbsp maple syrup
4 tbsp coconut sugar
1/2 cup coconut flour
2 tbsp arrowroot powder
2 tsp vanilla extract
2 tsp pumpkin spice seasoning
1/2 tsp sea salt
1 tsp baking soda
1 1/2 cup chocolate chips
4 tbsp almond milk

3 egg
2 cup Peanut Pro NuttZo
3/4 cup pumpkin puree
4 1/2 tbsp coconut oil
9 tbsp maple syrup
6 tbsp coconut sugar
3/4 cup coconut flour
3 tbsp arrowroot powder
3 tsp vanilla extract
3 tsp pumpkin spice seasoning
3/4 tsp sea salt
1 1/2 tsp baking soda
2 1/4 cup chocolate chips
6 tbsp almond milk

Preheat oven to 350 degrees.
Whisk egg in a bowl then add remaining ingredients (only use half of the chocolate chips). Mix well.
Store in the fridge for at least 30 minutes to cool the dough.
Spread cookie dough out in a 10-inch skillet and top with remaining chocolate chips.
Bake for about 16-18 minutes.