1/2 cup raw almond butter (I put a little over 1/2 c of raw almonds in the food processor until creamy)
1/2 cup pumpkin puree
1/4 cup Nature's Hollow maple syrup
2 tbsp of (sifted) coconut flour
1/2 tsp. vanilla
1/2 tsp. baking soda
1.5-2 tsp. pumpkin pie spice
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp. salt
**2-3 cups mix-ins of choice** I used;
1/2 cup unsweetened coconut flakes
1/2 cup raw sunflower seeds
1/2 cup raw pepitas (pumkin seeds)
1 bar of 86% Girhardelis midnight revere-dark chocolate cut up
Preheat oven to 350. Combine all ingredients in a large bowl.
Drop by tbs. onto a greased or Silpat-lined or parchment paper-lined baking sheet.
Press down slightly with palm. Bake for 12-15 minutes or until golden brown.
|On this batch I used: 2 oz cream cheese, 1 tsp of powdered stevia, 1/2c crushed walnuts, 1/2c unsweetened shredded coconut, and 1/2c Hersheys unsweetened chocolate chips.|
Makes 22-24 cookies