Ok, so it's admittedly been a beat since my last post, but Maisie and I came up with this recipe today and we just couldn't bear to forget it. So here goes nothing! We roasted a pumpkin the other day and had a lot left over so we used that instead of canned pumpkin puree but I *think* either would work fine. These are healthy enough that I make extras (without chocolate chips) to feed Hazel as a snack and the whole family loves them. Enjoy!
Makes- 12 cookies
Ingredients:
- 1/4 cup gluten free (or regular) oats
- 1/4 cup almond butter
- 3/4 cup pumpkin puree
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice
- 1 tbsp. chia seeds
- 2 tbsp. maple syrup
- 1/4 cup dark chocolate chips
Directions:
-Preheat the oven to 350 degree F and line a baking sheet with parchment paper.
-Mix the oats, almond butter, pumpkin, baking soda, vanilla, pumpkin pie spice, chia seeds and maple syrup in a standing mixer until well blended.
-Fold in chocolate chips and mix until evenly distributed.
-Scoop spoonfuls onto parchment paper and bake for 12 minutes.
-Let cool and enjoy ; )
*pro tip- you can add Supernatural sequins to be extra fancy ; )
