Pumpkin Breakfast Cookies

By á-7075

Ingredients

• 1/4 cup pureed pumpkin (not pumpkin pie in a can)
• 1/2 cup almond butter (or any nut butter you prefer)
• 1/2 cup honey
• 1 tsp vanilla
• 1 cup almond meal/flour
• 1 tsp pumpkin pie spice or 1tsp ground cinnamon
• 1/4 tsp baking soda
• 1/2 cup dark chocolate chips, or any dried fruit would be wonderful
• 1/2 cup walnuts, or pecans, or whatever you'd like

Preparation

Step 1

Preheat oven to 350degrees and line a cookie sheet with parchment paper. Combine all wet ingredients together then add the dry ingredients and combine thoroughly. Scoop batter to whatever size you'd like and flatten out to the desired thickness since these do not spread on their own. Bake approximately 10-15 minutes, according to thickness.
Remove from baking sheet 2 minutes after cooling and transfer to cooling wrack.
These are wonderful chilled; so I store mine in an airtight bag in the refrigerator and grab a snack when I need one. These can also be frozen on a parchment-lined cookie sheet. Once frozen, transfer to freezer bag and thaw before eating.
Note: There really isn't a strong pumpkin flavor to these but if you'd like it strong, add 1/2tsp-1tsp more of the pumpkin pie spice. The dough should be sticky and when you're ready to eat it, the cookie has a nice chewy texture. It's simply delicious!