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