Ingredients

The following ingredients have 9 Servings
  • 1 egg
  • 1/2 cup pumpkin puree (canned or homemade, if canned make sure it's NOT pumpkin pie filling)
  • 1/4 cup + 3 tbsp organic coconut sugar
  • 1/4 cup creamy cashew butter
  • 1 tsp vanilla
  • 2 tsp ground cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 2 and 1/3 cups blanched almond flour (I used Bob's Red Mill)
  • 1/2 tsp baking soda
  • dash sea salt

Instruction

  • Preheat your oven to 350 degrees and line a large baking sheet with parchment paper
  • In a large mixing bowl, whisk the egg, pumpkin and coconut sugar together until smooth. Add the cashew butter, vanilla and spices and continue mixing.
  • Add the almond flour, baking soda and sea salt to the mixture and blend until a dough forms (it will be sticky.)
  • Chill the dough in the freezer for 10-15 minutes to make it easier to handle. Once dough has firmed up, roll into small balls, flattened just a bit, and place on parchment lined baking sheet.
  • Once you've used up all the dough (I made 18 cookies, if you only have one cookie sheet, bake in 2 batches) bake in the preheated oven on the middle rack for 10-12 minutes or until cookies are lightly browned and set.
  • Remove from oven and allow to sit for a minute or two before carefully transferring to a wire rack to cool completely.
  • Cookies will be chewy and delicious! Enjoy!