Ingredients
For the cookies:
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup pure maple syrup
• 1/4 cup almond butter (or peanut butter)
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats (gluten-free if needed)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 tsp baking powder
For the icing (optional):
• 2 tbsp powdered erythritol or maple sugar
• 1 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
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 oats, cinnamon, nutmeg, ginger, salt, and baking powder. Stir until fully combined.
- Scoop tablespoon-sized balls of dough onto the baking sheet, flattening slightly (they won’t spread much).
- Bake 12–14 minutes, until set and lightly golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing: whisk powdered sweetener, almond milk, and vanilla into a thin glaze. Drizzle over cooled cookies.
- Let icing set 10 minutes before serving.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 13 mins , Total Time : 35 mins , Servings : 12 cookies , Calories : 85 , Net Carbs: 9g , Fats: 4g , Protein: 3g