Pumpkin Almond Butter Cookies

As I still had some leftover frozen pumpkin purée I decided it would be a good time to make something with pumpkin as it is in season.  I was so stunned at how these turned out.

Recipe adapted from https://detoxinista.com/pumpkin-pie-cookies-vegan-grain-free/

Makes 24 cookies

Ingredients:

  • 1 cup creamy almond butter

  • 1/2 cup pumpkin puree

  • 1/4 cup pure maple syrup (or sweetener of choice)

  • 2 teaspoons pumpkin pie spice (it is usually the combination of cinnamon, nutmeg, allspice, and ginger)

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

  • optional: 1/2 cup dark chocolate chips

Method:

  1. Preheat your oven to 350F (175C), and line a baking sheet with parchment paper, or a Silpat.

  2. 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.

  3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.

  4. 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.

  5. Bake in oven for 12-15 minutes, until the edges are golden.

  6. Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.

 I was so skeptical that this would not work at all as there is no flour, egg or anything to help bind the cookie.  It was so liquid when I had scooped them onto the parchment paper.  The first batch I didn’t bake them for long enough so they were still very soft and eventually fell apart, however the second and third batch were much better as i cooked them for a few minutes longer than stated, so they were able to become more solid.  i am still in shock that this actually worked, i guess it was the thickness of the almond butter that has helped it to stay together. It was a good first attempt, however I thought the flavors were a bit intense and too concentrated, a bit overpowering. next time I might play around with either using a flax egg or adding some gluten free flour to help with the stabilization and soften the flavor.  But the taste was still good, it is definitely a fall cookie.

baking, lactose free, gluten freeJackie Wongpumpkin, almond butter, cookieComment