Soft Pumpkin Spice Cookies
Cookies as a healthy dessert?! YES, please! These pumpkin spice cookies are soft, moist, and pack a flavorful punch! People will probably question you on having cookies for dessert... and STILL lose weight. But you can just smile and not feel guilty one bit about eating these!
These are flour-free, grain-free, dairy-free, gluten-free, soy-free. Get creative with what you want to put in the batter. I chose pumpkin seeds because they are one of the highest seeds/nuts in protein. And I love raisins and pumpkin together. But feel free to substitute for dried cranberries, walnuts, mini chocolate chips, coconut flakes, etc.
I baked them on a parchment-lined cookie sheet. I have not tried with just a greased sheet. I'm assuming they would turn out ok? Let me know! I just find the parchment paper to be an easy clean up hehe.
If you want a more crispy or harder cookie, just use 1 whole egg. Enjoy!
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Ingredients:
½ cup raw almond butter
½ cup pumpkin puree, canned
2 TB maple syrup, pure
1 whole egg, plus 1 egg white
½ tsp vanilla extract
½ tsp baking soda
1 ½ - 2 tsp pumpkin pie spice
A pinch (about 1/8 -1/4 tsp) of baking powder, aluminum-free
¼ tsp salt
¼ cup raisins
1 TB raw pumpkin seeds (pepitas)
Directions
- Preheat oven to 350˚F. Mix all ingredients into a large mixing bowl. Mixture may seem a little runny for cookies, but it’s fine.
- Drop by tablespoon onto a greased or parchment-lined baking sheet.
- Bake for 13-15 minutes.
*Optional add-ins: Instead of raisins & pumpkin seeds, try other dried fruits, unsweetened coconut flakes, chocolate chips, hulled hemp hearts, walnuts, etc.
For a more crispy cookie, only use 1 whole egg.
