Ingredients:
- 1 cup pumpkin puree
- 1 cup almond flour (I often use coconut flour)
- 1/4 cup maple syrup (or fiber syrup to lower sugar, but keep tasting it to get to your desired sweetness since no eggs! I find that I need to use more of the fiber syrup.)
What to do:
Preheat Oven: Preheat your oven to ().
Prepare Pan: Line a baking sheet with parchment paper.
Mix Ingredients: In a medium bowl, combine the pumpkin puree, almond flour, and maple syrup. Stir well with a spoon or spatula until a uniform, thick dough forms.
Note: Because there is no leavening agent (like baking soda or baking powder), the cookies will not spread much.
Scoop Dough: Use a small cookie scoop or a tablespoon to drop balls of dough onto the prepared baking sheet.
Shape/Flatten: Since this dough will not spread on its own, use the back of a spoon or your fingers to slightly flatten each dough ball into a cookie shape.
Bake: Bake for approximately 15 to 20 minutes, or until the edges look golden brown and the cookies are set and firm to the touch.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Best part: ENJOY!