Ingredients
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup pure maple syrup
• 1/4 cup almond butter (or coconut oil, melted)
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• Optional: sugar-free Halloween sprinkles or spooky-shaped chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix pumpkin, maple syrup, almond butter, and vanilla until smooth.
- Add almond flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until a thick dough forms.
- Fold in sprinkles or chocolate chips for a wicked touch.
- Scoop tablespoon-sized dough balls onto the baking sheet, flatten slightly with a spoon.
- Bake 10–12 minutes, until edges are golden and centers are set.
- Let cool 5 minutes on the sheet, then transfer to a rack to cool completely.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 12 mins , Total Time : 25 mins , Servings : 12 cookies , Calories : 110 , Net Carbs: 7g , Fats: 8g , Protein: 4g