Dry Ingredients

1.   Place a fine mesh sieve over a large mixing bowl and add all of the dry ingredients: almond flour, coconut flour, cream powder, finely ground confectionery sweetener, baking soda, baking powder, cinnamon, ginger powder, nutmeg powder, cardamon powder, fine salt. Stir with a whisk to pass through the sieve. Whisk to combine

Wet Ingredients

2.   In a second bowl, add the melted and cooled butter, pumpkin puree, maple extract and the egg. Whisk well to a velvety smoothness

3.   Transfer the wet ingredients to the dry ingredient bowl. Fold until well combined and a smooth cookie dough has formed. Place the non-reserved chocolate chips into the bowl. Fold to distribute the chips through the dough
Baking

4.   Use a one tablespoon-sized ice cream scoop to form the chocolate chip dough into balls and place onto a parchment-lined cookie sheet. Place the dough balls about two inches apart. Gently press the dough balls to flatten into about 2 inch or 5 cm disks. Place the reserved chips on top

5.   Preheat the oven to 350 F or 177 C. Place baking sheet in the middle position of preheated oven and bake for 11 minutes. Remove tray from oven. The cookies will be soft and look underdone. Let cookies cool in the tray for 10 to 15 minutes. Cookies will still be soft, but will harden as they cool. Using a spatula, transfer the cookies to a cooling tray. Cool completely for a couple of hours and until the cookies are at room temperature