Vegan and grain-free!
- 1 c creamy almond butter
- ½ c pumpkin purée
- ¼ c pure maple syrup (or sweetener of choice)
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ½ c dark chocolate chips, 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.