These are so delicious and the best part is you can eat them for breakfast! They are a great grab and go treat and a really enjoyable snack too.
Ingredients:
1/4 cup canned pumpkin (not the pumpkin pie mix in a can)
1/2 cup sun-butter
1/2 cup honey
1 tsp vanilla
1 Tbsp of unsweetened coconut or almond milk
1 1/4 cup almond flour
1 tsp pumpkin pie spice
1 egg
1 tsp ground cinnamon
1/4 tsp baking powder
1/2 cup dark cacao chocolate chips
1/2 cup raw pecan pieces
Directions:
Pre-heat oven to 350 degrees and line a cookie sheet with parchment paper.
In a medium bowl combine, flour, baking powder, cinnamon, and pumpkin spice. Stir until ingredients are mixed throughout.
Next place pumpkin, almond milk, egg, vanilla, honey, and sun-butter. Stir until ingredients are completely mixed, then add the dry ingredients and combine thoroughly.
Scoop batter to whatever size you’d like and flatten out to the desired thickness since these do not spread on their own.
Bake approximately 10-15 minutes or until slightly browned on top.
Remove from baking sheet 2 minutes after cooling and transfer to cooling racks or large plates.
The cookies taste even better cold so throw them in the fridge the night before and grab them in the morning on your way out the door.
You can freeze them as well in a ziploc freezer bag.
Enjoy!
Fit Chic