Pumpkin Pie Cookies (Vegan, Grain-Free)

Pumpkin Pie Cookies (Vegan, Grain-Free)
Yields 24
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  1. 1 cup creamy almond butter
  2. ½ cup pumpkin puree
  3. ¼ cup pure maple syrup (or sweetener of choice)
  4. 2 teaspoons pumpkin pie spice
  5. 1 teaspoon vanilla extract
  6. ¼ teaspoon sea salt
  7. optional: ½ cup dark chocolate chip
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat.
  2. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.
  3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
  4. 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.
  5. Bake at 350F for 12-15 minutes, until the edges are golden.
  6. Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving. Yields 24 cookies
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