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 ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup white chocolate chips (sugar-free or dark for a healthier option)
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, and salt. Stir until a thick dough forms.
- Fold in white chocolate chips.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with a spoon.
- Bake 10–12 minutes, until edges are golden and centers feel firm.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cookies will firm up as they cool.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 12 mins , Total Time : 25 mins , Servings : 12 cookies , Calories : 130 , Net Carbs: 8g , Fats: 9g , Protein: 4g