Pumpkin Almond Butter Cookies
Possibly the easiest cookies you can whip up when a craving hits, Pumpkin Almond Butter Cookies are going to be your new fall jam! Made from 7 squeaky clean ingredients and whipped up in one bowl, these delicious beauties are totally Paleo, dairy-free, gluten free and naturally sweetened.
- 3/4 cup creamy almond butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup coconut sugar + 3 tablespoons divided
- 1/2 teaspoon pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt skip if using salted almond butter
- 1 egg
Preheat your oven to 350℉ and line 2 large baking sheets with parchment paper or a silicone baking mat.
Combine the almond butter, pumpkin puree, 1/3 cup coconut sugar, egg, pumpkin pie spice and baking soda in a medium bowl. Stir until all ingredients are incorporated.
Using a heaping tablespoon or cookie scoop, portion out the batter onto the prepared baking sheet, making sure to leave room in between the cookies.In a small bowl, combine the cinnamon and 3 tablespoons coconut sugarSprinkle cinnamon sugar mixture over the tops of the cookies.
Bake in two separate batches for 15 minutes each.
Remove the cookies from the oven and let them cool completely on the baking sheet.
Once cooled, store in an air-tight container in the fridge for up to 5 days.
Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg