Pumpkin Pie Cookies

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I have been experienced with a lot of grain free baking lately and quite enjoying the results. So I thought I would share some recipes with you. Here is the first one that I tried.

Pumpkin Pie Cookes
Author: Detoxinista.com
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 24
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!
  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup (or sweetener of choice)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • optional: 1/2 cup dark chocolate chips
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat.
  2. 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.
  3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
  4. 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.
  5. Bake at 350F for 12-15 minutes, until the edges are golden.
  6. 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!

As a suggestion from a friend I might try putting an egg in to see if that helps them stick better. They fall apart a bit.

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