Ingredients
- 1 cup pumpkin puree fresh or canned
- 1 tablespoon maple syrup
- 1/3 cup apple sauce
- 1 teaspoon vanilla
- 1/4 cup vegan palm shortening or melted coconut oil
- 1 cup oat flour
- 1/2 cup almond meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch sea salt
- 1/2 cup pecans chopped
- 1/4 cup mini chocolate chips
Method
Step 1
Preheat oven to 350F.
Step 2
Mix the pumpkin, syrup, apple sauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined.
Step 3
In a separate medium bowl sift the oat flour, almond meal, baking soda, baking powder and spices together.
Step 4
Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips.
Step 5
Scoop 1-tablespoon of batter onto a large baking pan lined with parchment paper. Repeat until all batter is used.
Step 6
Bake for 20 to 25 minutes, or until just slightly firm.
Step 7
Store uneaten cookies in a sealed glass container at room temperature for 2 days or in the refrigerator for up to 5 days.
Nutritional analysis per serving (1 cookie): Calories 43, Fat 2 g, saturated Fat 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, carbohydrate 5 g, Sodium 25 mg
