Ingredients
• 1 cup almond flour (toasted for depth, optional)
• ½ cup pumpkin puree (well-drained if watery)
• ¼ cup maple syrup or honey
• 2 tbsp almond butter or peanut butter
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice
• ¼ tsp cinnamon
• Pinch of salt
• 2 tbsp mini chocolate chips (or dairy-free)
• Optional: 1–2 tbsp coconut flour (if mixture is too sticky)
Instructions
- In a bowl, mix pumpkin puree and maple syrup until smooth.
- Add almond butter and vanilla. Stir well.
- Add almond flour, pumpkin pie spice, cinnamon, and salt. Mix until a soft dough forms.
- Fold in chocolate chips.
- If too wet, add coconut flour 1 tsp at a time until rollable.
- Roll into 12 small balls (about 1 inch each).
- Place on a tray and chill in the refrigerator for at least 20 minutes to firm up.
- Store in an airtight container in the fridge for up to 1 week—or freeze for longer storage!
✨ Perfect for fall snack prep, lunchboxes, or satisfying that raw cookie dough craving—safely!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 0 mins , Total Time : 30 mins (includes chilling) , Servings : 12 bites , Calories : 80 , Net Carbs: 8g , Fats: 5g , Protein: 3g