There are two types of people in the world: those who want it to stay summer forever, and those who are ready for pumpkin spice everything as soon as the first leaf drops in fall. This recipe is for the latter. These grain-free (and vegan!) cookies are packed with the warm, pumpkin goodness you love with a slightly nutty twist.
Ingredients
⅔ cup Yumbutter Cashew Butter
⅓ cup pumpkin puree
1 flax egg
¼ cup coconut sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
Pinch sea salt
White chocolate chunks
Directions
Preheat oven to 350F and line cookie sheet with parchment paper/
Combine all ingredients except chocolate in a mixing bowl. Place 12 evenly spaced piles of dough on the baking sheet— about a tablespoon’s worth for each one. Press chocolate chunks into each ball of dough.
Bake for 10-13 minutes and let cool. Store in the fridge. Enjoy!
Recipe via @sioshirley