Happy Monday, friends!
How was your weekend? I had a glorious 3-day weekend which allowed for some much needed catch up and relaxation time. The weather was fabulous, so I went on lots of long walks and on Saturday, we visited our local pumpkin patch to pick up a few pumpkins–it definitely didn’t feel like fall, but this weather can stick around for as long as it wants!
I also was inspired to make yet another pumpkin recipe–this time, pumpkin spice drop cookies.
The cookies are vegan and sweetened with maple syrup and a few cacao nibs and super moist because of the pumpkin.
Pumpkin Spice Drop Cookies
Makes about 15 cookies
3/4 cup whole wheat flour
1 teaspoon pumpkin pie spice
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup old-fashioned quick oats
3/4 cup canned pumpkin
2 tablespoons coconut oil, melted
1/2 cup maple syrup
1/4 cup cacao nibs
Pre-heat oven to 325 degrees.
In a medium size bowl, whisk or sift together flour, pumpkin pie spice, baking powder, and sea salt. Mix in oats.
In a separate bowl, mix together pumpkin, coconut oil, and maple syrup.
Add dry ingredients to the wet until just combined. Stir in cacao nibs.
Using your hands, create 1/2 inch in balls and then transfer to cookie sheet and flatten with fingers. Repeat until all the batter is used.
Bake for 15 minutes.
Time: 25 minutes
Adapted from Amy’s Healthy Baking