These pumpkin cookies are truly delightful. They are soft and packed full of pumpkin flavor. They make for a great addition to any holiday party.
Whip up a batch this holiday season as you bask in all that is pumpkin spice!
Cookie Ingredients:
- 1-389 ml can butter beans (14oz)
- 1-389 ml can pumpkin purée (not pumpkin pie filling)
- 1 cup almonds
- 1 cup oat flour (I use gluten-free)
- 1 cup dried pitted dates, lightly packed
- 1 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1/2 cup water
Cookie Directions:
Put all ingredients into your food processor and process until smooth.
Line two cookie sheets with parchment paper. Using a medium-sized cookie dough scoop or spoon, scoop batter onto the cookie sheets (the batter makes about 26 cookies). Use a spoon or fork to flatten the cookies slightly. Top each cookie with an almond if desired.
Bake in preheated 350 degree Fahrenheit oven for 25-30 minutes or until the edges are lightly browned and the cookies easily lift off the parchment paper.
Let cool in the fridge for 1-2 hours before serving and store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 