Pumpkin Pie Cookies (Vegan, Grain-Free)
Notes:
As the batter is egg-free, feel free to taste-test it at step 2, and adjust the flavors to your preference.
Enjoy!
Ingredients
- 1 cup Almond butter
- 1/2 cup Pumpkin purée, canned
- 1/4 cup Maple syrup, pure
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla extract, pure
- 1 dash Sea salt, fine
- 1/2 cup Dark chocolate chips, vegan (optional)
Instructions
- Preheat your oven to 350°F, 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.
- 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 350°F 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.
