Mama winnnnn! The kids gobbled these up and were begging me to let them take some in their lunches tomorrow. Since they're grain free/sugar free, I can be guilt-free letting them take them. Yum! I'll need to make these a few more times through the fall!
- 1 egg
- 1/3 cup smooth almond butter (unsweetened)
- 1/2 cup pumpkin puree
- 1/2 coconut sugar
- 2 tsp vanilla extract
- 2 1/3 cup blanched almond flour
- 1 tsp baking soda
- pinch fine grain sea salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup Enjoy Life brand dark chocolate morsels
- In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, and vanilla. In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
- Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips.
- Chill dough in the freezer for 10-15 mins
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. (I used foil and greased it)
- Once the dough is chilled, roll into 24 balls and place on prepared cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.
- Bake in the preheated oven for 10-12 mins or until just set. Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely. Store leftovers covered in the refrigerator.
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