Egg- and grain-free these cookies are lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpkin. The result is a soft cookie with a pumpkin-pie-like center!Ingredients
1 cup almond butter (creamy)
1/2 cup pumpkin purée
1/4 cup pure maple syrup (or sweetener of choice)
2 tsps pumpkin pie spice
1 tsp vanilla extract
1/4 tsp sea salt
Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat.
Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed.
Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.
Bake at 350F for 12-15 minutes, until the edges are golden.
Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.
- Calories 80
- Total Fat 6g
- Saturated Fat 0.5g
- Sodium 25mg
- Potassium 100mg
- Total Carbohydrate 5g
- Protein 2g