|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 dash||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.