Pumpkin Pucks

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This is a gluten free pumpkin cookie recipe (breakfast cookies). Chris and I call these kinds of healthy snack cookies “pucks” :)

Ingredients:
Makes 10-12 large cookies

1/4 cup canned pumpkin puree
1/2 cup almond butter (or organic peanut butter)
1/2 cup honey
1tsp vanilla or almond extract
1cup almond meal/flour or oat flour (grind oats into flour in blender)
1 tsp ground cinnamon
1/4 tsp baking soda (use home made baking soda to avoid aluminum!)
1  cup raisins (or any cran-raisins or dried blueberries)

Note: Alternatively you could use 1/2 raisins and 1/2 c nuts. Or you could use chocolate chips in case of either, but my guy is health conscious and prefers raisins to chocolate chips :0)

Directions:

Preheat oven to 350degrees and line a cookie sheet with parchment paper. Combine all wet ingredients together then add the dry ingredients and combine thoroughly. Scoop batter to whatever size you’d like and flatten out to the desired thickness since these do not spread on their own. Bake approximately 10-15 minutes, according to thickness. Remove from baking sheet 2 minutes after cooling and transfer to cooling wrack. Store in an airtight container or bag in the refrigerator to keep fresh – they are also really good straight out of the fridge.

 

I’ve adapted this recipe from http://thegirlwhowentpaleo.blogspot.ca/2012/08/pumpkin-breakfast-cookies.html

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