PALEO PUMPKIN PIE COOKIES (VEGAN, GRAIN-FREE)

By ROBandSEAN

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

Details

Servings 24
Preparation time 10mins
Cooking time 25mins
Adapted from detoxinista.com

Preparation

Step 1

Preheat your oven to 350F, 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.
Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
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 350F 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.
NOTES


For longer shelf life, and a firmer cookie, we prefer to store these in the freezer and serve them frozen!