I mean come on, don’t you just LOVE pumpkin everything season? I’ve been having some serious cookie cravings lately. Since it’s starting to feel a lot like fall, I decided I’d make them pumpkin! I know you’re going to get really sick of pumpkin in a few weeks. And by the time Thanksgiving gets here, forget it. BUT! These cookies are amazing if baked right now! We’re just warming up to the season and these should be eaten fast!
I love the texture of these cookies as they are soft and somewhat “cakey”. They’re amazing straight out of the oven, and almost just as good later on in the day! Leave these out on the counter wrapped tight with tin foil for a few days. I dare you to see if they last that long 😉
(paleo, gluten-free)
Ingredients:
- 2/3 cup pumpkin puree
- 1/2 cup plus 1 tablespoon almond butter, I use this!
- 1 egg
- 1/4 cup coconut sugar
- 2 teaspoons honey
- 1 teaspoon pure vanilla extract
- 1 scoop of paleo protein powder, or 1 tablespoon arrowroot or tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/3 cup dark chocolate chips
Process:
1. Preheat oven to 350 and line a large cookie sheet with parchment or a silpat liner.
2. In a large bowl, whisk sweeteners, egg, pumpkin, and almond butter until smooth.
3. In a medium sized bowl, combine remaining ingredients except the chocolate chips and mix until well-incorporated.
4. Slowly add dry mixture to wet mixture until mixed-through. This will look a bit more wet than your average cookie dough.
5. Drop 1 spoonful of batter onto the cookie sheet. This will make about 18 small cookies.
6. Bake 10-14 minutes until just golden.
7. Enjoy warm with a glass of almond milk!
