#MeatlessMonday - Pumpkin Pie Almond Butter Cookies

Saturday, December 27, 2014

I know it's not Monday, but I baked these up yesterday and really enjoyed them. So I had to share as soon as possible. :) If you try them, let me know! And go tell Tiffany at The Gracious Pantry THANKS for this amazing recipe!

Pumpkin Pie Almond Butter Cookies
(adapted from The Gracious Pantry)

  • 1 cup oat flour (If you don't have oat flour, you can grind rolled oats.)
  • 1/3 cup Bee Free Honee (You can use honey, but we're vegan, so we use this yummy stuff.)
  • 1/2 cup applesauce 
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter 
  • 4 medjool dates (if almond butter is unsweetened)
  • Nonstick spray (We use grapeseed oil spray.)
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in blender or food processor. Blend until smooth.
  3. Place 1-2 tbsp drops onto a cookie sheet coated with nonstick spray.
  4. Bake for 20-22 minutes or until golden brown around the edges.
  5. Cool before eating.
Feel free to add mix-ins such as chocolate chips, raisins, cranberries, chopped nuts, etc. If you have an aversion or allergy to almonds, try a different nut butter or a seed butter such as sunflower. These bake up nicely, and they stay soft. :) Enjoy!

Eat your fruits and veggies, kids.


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