| 7 | 25 | 107 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 24 |
| 1 cup | Almond butter |
| 1/2 cup | Pumpkin purée, canned |
| 1/4 cup | Maple syrup, pure |
| 2 tsp | Pumpkin pie spice |
| 1 tsp | Vanilla extract, pure |
| 1/4 tsp | Sea salt, fine |
| 1/2 cup | Dark chocolate chips, vegan (optional) |
Preheat your oven to 350°F, 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 350°F 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.
| Meat Alternative | 0.3 |
