Prep Time

10 Minutes

Cooking Time

15 Minutes

Yields

24 Cookies

Ingredients

½ C canned pumpkin puree
1 C crunchy almond butter
¼ C grade A maple syrup (dark amber)
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ tsp ground sea salt
1 pinch cayenne pepper
½ C raw cacao nibs* or dark chocolate chips
Handful of pepitas (shelled pumpkin
seeds), optional and to garnish

Directions

Preheat oven to 350 degrees F, and oil 2 baking sheets or cover with parchment paper.

Combine all ingredients except cacao or choc chips in a medium bowl, and mix until well incorporated. Then, fold in
the cacao nibs or chocolate chips.
Using 2 spoons, drop the batter onto the baking sheet one teaspoon at a time.
Then, gently press and smooth into circles with the back of a spoon. Sprinkle a couple of pumpkin seeds on top and gently press into cookie.
Bake for 12-15 minutes, until the edges are slightly browned.
Allow to cool completely before using a spatula to remove from the baking sheet

Notes

*If making these for non-healthy eaters, be sure to use real chocolate chips so they taste sweeter.

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