This is a recipe that Jill shared with us during our nutrition reboot. The cookies are tasty and a good, healthy choice at any time.
Pumpkin Almond Butter Cookies
- Times
- Description
- Image
- Ingredients
- Directions
- Notes
- Nutrition
Pumpkin Almond Butter Cookies
- Total time: 30 Minutes
- Servings: 12 Cookies
Ingredients
- 3/4 Cup Creamy Almond Butter
- 1/2 Cup Pumpkin Puree (not pumpkin pie filling)
- 1/3 Cup Coconut Sugar + 3 Tbsp, divided
- 1/2 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Sea Salt, skip if using salted almond butter
- 1 Egg
Directions
- 1)
Preheat your oven to 350℉ and line 2 large baking sheets with parchment paper or a silicone baking mat.
- 2)
Combine the almond butter, pumpkin puree, 1/3 cup coconut sugar, egg, pumpkin pie spice and baking soda in a medium bowl. Stir until all ingredients are incorporated.
- 3)
Using a heaping tablespoon or cookie scoop, portion out the batter onto the prepared baking sheet, making sure to leave room in between the cookies. In a small bowl, combine the cinnamon and 3 tablespoons coconut sugar. Sprinkle cinnamon sugar mixture over the tops of the cookies.
- 4)
Bake in two separate batches for 15 minutes each.
- 5)
Remove the cookies from the oven and let them cool completely on the baking sheet.
- 6)
Once cooled, store in an air-tight container in the fridge for up to 5 days.
Notes
You can also add some dark chocolate chips for an extra treat.
Source: https://thenaturalnurturer.com/pumpkin-almond-butter-cookies-paleo-dairy-free-gluten-free/