In a medium bowl, mix together almond flour, pumpkin pie spice, pumpkin puree, tahini, maple syrup, collagen peptides (if using), and chocolate chips. The dough should be thick; if not, add a bit more almond flour.
Chill the dough in the refrigerator for 30 minutes.
Preheat your oven to 350°F.
Remove the dough from the refrigerator and mix in the egg and baking soda until fully combined.
Use a cookie scoop or spoon to form dough into cookies. You should get around 10-12, depending on size.
Bake for 10-11 minutes until slightly undercooked. Let them settle before enjoying!
Sprinkle sea salt flakes on top for that extra delicious touch.
Enjoy the crispy outside and chewy inside of these amazing cookies! 🍪