Pumpkin Spice Cookies

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  • 1 tbsp coconut oil melted
  • 1 cup cashew butter or almond butter
  • ½ cup pumpkin puree canned or fresh
  • ¼ cup maple syrup
  • 1 tsp baking powder
  • 1 tbsp tapioca starch
  • ¼ tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp cloves
  • dried cranberries (look for unsweetened) or dried figs, stemmed and chopped
  • Preheat oven to 350° F. Grease 2 baking sheets with a coconut oil.
  • Mix nut butter, pumpkin puree and maple syrup together until well combined. In a separate bowl whisk together the dry ingredients. Mix the dry ingredients into the wet ingredients and stir until combined, fold in dried fruit.
  • Scoop by tablespoonfuls onto the baking sheets and bake for 12-15 minutes or until centers are set. Cool for about 5 minutes, then transfer to a wire rack to cool completely.
Just because you’re doing a nutrition program doesn’t mean you have to empty the cookie jar, but be sure to fill it with some nutrient dense goodies. These hit the spot and go perfectly with a cup of tea.
Make ahead tip: These last well covered. Keep in the freezer for up to 1 month.
Makes 16 cookies