Ingredients:
- 1 1/2 C almond flour
- 1/3 C unsweetened coconut flakes
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- Dash of nutmeg
- 1 tsp baking soda
- 1 TB chia seeds, soaked in 1/4 C of water for 10 minutes (this will create a chia gel)
- 1/2 C pureed pumpkin (canned is fine)
- 1/2 C almond butter
- 1 TB vanilla
- 1/4 C honey or maple syrup
- 1 TB freshly grated ginger
- 1/4 C walnuts, broken into small pieces
- 1/2 C dried currants, cranberries or raisins (no sugar added)
Directions:
- Preheat oven to 375 º
- Combine dry ingredients (minus the walnuts and dried fruit) in a large bowl.
- Using an electric mixer, mix until well combined, then add the walnuts and dried fruit and mix gently until just combined.
- Line a baking sheet with parchment paper and spoon out 2-3 TB per cookie.
Smoosh the cookies so they are flat - these won’t rise like other cookies do. - Bake for 12-15 minutes, let cool and then enjoy.
You can store in fridge for about a week for a great breakfast on the run or snack. - Makes about 20 cookies
Note: These cookies are yummy and always a hit. If you make a batch you’ll have breakfast for days.
