# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup almond flour
03 - 1/2 cup coconut sugar or brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
07 - 1 tablespoon matcha powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground ginger
→ Wet Ingredients
10 - 2/3 cup pumpkin purée (unsweetened)
11 - 1/3 cup melted coconut oil or unsalted butter
12 - 1 large egg
13 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
14 - 1/3 cup mini chocolate chips or chopped white chocolate
15 - 1/4 cup chopped walnuts or pecans
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, salt, matcha powder, cinnamon, and ginger until evenly blended.
03 - In a separate bowl, whisk pumpkin purée, melted coconut oil or butter, egg, and vanilla extract until mixture is smooth.
04 - Add wet ingredients to the dry mixture. Gently stir just until combined, avoiding overmixing.
05 - Fold in chocolate chips and nuts, if using, until evenly distributed.
06 - Using a tablespoon or cookie scoop, drop heaping spoonfuls of batter onto the prepared baking sheet, spacing them out to prevent spreading.
07 - Bake for 13 to 15 minutes, until edges are lightly golden and centers are set.
08 - Let bites cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
