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Flourless Pumpkin Cookies by


1 cup cashew or almond butter
1 cup pumpkin
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp sea salt
2 T chocolate chips


Preheat oven to 350
In a food processor, mix all the ingredients except the chocolate chips.
Once everything looks well combined, add the chips and pulse a few times to mix them in.
Place the container to the food processor in the fridge for 20 minutes so the mixture can firm up enough to scoop.
Once the mixture is firm enough, drop cookies on a lined baking sheet. I used a cookie scoop to do this.
Bake for 12-14 minutes.
Wait until the cookies are completely cooled before removing and storing in an airtight container.
Store these cookies in the fridge. They should last at least a week or two. You can also freeze them for longer storage. Enjoy!

Servings: 15

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