Ingredients
Method
- Preheat the oven to 350F. Line 2 baking sheets with baking mats or parchment paper.
- In a medium bowl, add the almond butter, pumpkin puree, lemon juice, vanilla extract, arrowroot powder, pumpkin pie spice, ground cinnamon, baking soda, and salt.
- In a glass measuring cup, mix together the maple syrup and hot water. Pour into the bowl with other ingredients.
- Using a hand mixer, beat the mixture on low until combined. Increase the speed to medium and mix until totally smooth.
- Scoop the cookie dough (in 2 tablespoon mounds) onto the prepared baking sheets. You should have 16-18 cookies. Bake for 18-20 minutes.
- Let cool for 5 minutes then transfer to a wire baking rack to cool completely. Enjoy!
- If storing more than a day, store leftover cookies in the refrigerator. Heat the cookies for 5 seconds in the microwave before serving if desired.
Notes
- Don't overmix the dough once the wet and dry ingredients are combined; mix just until smooth to keep the cookies tender.
- For perfectly round cookies, use a 2-tablespoon cookie scoop. This also ensures even baking.
- These cookies store beautifully in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat briefly in the microwave for a fresh-baked feel. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly round cookies, use a 2-tablespoon cookie scoop. This also ensures even baking.
- These cookies store beautifully in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat briefly in the microwave for a fresh-baked feel. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.