- 18
- 5 mins
- 17 mins
4.6/5
(7 Votes)
Ingredients
- 1 cup pumpkin puree (canned pumpkin will work too)
- 1 cup cashew butter
- 3/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1/3 cup mini chocolate chips (For a sugar free option you can use cacao nibs)
Preparation
Step 1
Preheat oven to 350.
Mix all ingredients, except the chocolate chips in the food processor. Once smooth, add in the chocolate chips and pulse a few times to mix them.
Place the food processor container in the fridge so the mixture can firm up a bit. About 10 minutes.
Once the mixture is firm enough to scoop, drop cookies onto a lined baking sheet. I used a cookie scoop for my cookies.
Bake for 12 minutes.
Wait until the cookies are completely cooled before transferring them to an airtight container.
These cookies are soft with a fudge-like texture. Store them in the fridge. They should last a week. You may also be able to freeze them, but I haven't tried. Enjoy!