Ingredients

The following ingredients have 24 Servings
  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup ((or sweetener of choice))
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • optional: 1/2 cup dark chocolate chips

Instruction

  • 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. If adding the dark chocolate chips, fold them in last.
  • 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.