Pumpkin Cookies

 

Pumpkin Cookies: vegan, gluten free and 100% delicious

Yep, I’m one of those annoying people who loves all things pumpkin as soon as October hits. Except for the pumpkin spice latte…a patient once described it as trying to drink a candle and I couldn’t agree more. Sorry if that seems blasphemous. I’m also not huge on fall decorating. Not because I don’t love decorations, but because I can’t stand clutter and trying to figure out where to store every season’s decorations. Back to the pumpkin. This pumpkin cookie recipe is adapted from The Detoxinista. I added almond flour and garbanzo to change the texture a bit and increase the protein.

This pumpkin cookie is high in antioxidants from the pumpkin, high in fiber, minerals, healthy fats and protein. And best of all- it’s egg free so the cookie dough is fair game! My toddler loves the dough and the cookie. Needless to say these last for about 2 hours in my house. 

Pumpkin cookie recipe:

Preheat oven to 350 degrees.

1/2 cup creamy almond butter

1/2 cup canned pumpkin

1/3 cup pure maple syrup

2/3 cup garbanzo beans (canned or cooked and cooled, strained and rinsed)

1 tsp vanilla extract

11/4 tsp pumpkin spice

3/4 tsp cinnamon

1/2 tsp fine sea salt

2/3 cup almond flour

1/4 tsp baking soda

Combine wet ingredients in high powered blender or food processor, puree until smooth. (To get the smoothest dough possible, consider removing the skin from the beans. This is a time consuming yet weirdly satisfying task that some children might be willing to help you with). Add dry ingredients and pulse until well incorporated. If using a blender, you may need to scrape down the sides a couple times between pulsing. Once mixed, drop dough by rounded teaspoon onto a parchment lined baking sheet and bake for 8-10 minutes.