Pumpkin Almond Butter Cookies

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.

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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/