cookie - Flourless Chocolate Pumpkin Cookies

By tinathorn

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)

Details

Servings 18
Preparation time 5mins
Cooking time 17mins
Adapted from mywholefoodlife.com

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!