Thursday, September 19, 2019

This week's pumpkin recipe.


PUMPKIN PIE COOKIES (VEGAN, GRAIN-FREE) 
COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: COOKIES, DAIRY FREE, PALEO, PUMPKIN, VEGAN

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 25 MINUTES

SERVINGS: 24

CALORIES: 75 KCAL

AUTHOR: MEGAN GILMORE
Egg- and grain-free these cookies are lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpkin. The result is a soft cookie with a pumpkin-pie-like center!
INGREDIENTS
·        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
INSTRUCTIONS
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.
RECIPE NOTES
For longer shelf life, and a firmer cookie, we prefer to store these in the freezer and serve them frozen!
https://detoxinista.com/pumpkin-pie-cookies-vegan-grain-free/



Going to give this a try on Friday 

1 comment:

  1. Well I'm not Vegan...and I started with the recipe but then added some eggs and almond flour with salt and baking soda. made some nice little cookies...though I did still put them in the refrigerator...

    ReplyDelete

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