Pumpkin Pie Cookies (Vegan, Grain-Free)
cookies, dairy free, paleo, pumpkin, vegan
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!
creamy almond butter
pure maple syrup
(or sweetener of choice)
pumpkin pie spice
optional: 1/2 cup dark chocolate chips
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.
For longer shelf life, and a firmer cookie, we prefer to store these in the freezer and serve them frozen!