Ingredients
Scale
- 1/4 cup pumpkin puree
- 2 tablespoons ground flax
- 1 teaspoon vanilla extract
- 1/2 cup unsalted creamy almond butter (make sure it’s well stirred!)
- 1/4 cup almond flour
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup + 1 tablespoon coconut sugar, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat the over to 375 degrees.
- Stir together pumpkin and flax and let sit for 10 min.
- Add vanilla, almond butter, almond flour, sea salt, 1/2 cup coconut sugar, baking soda and chunks if using.
- Mix well, and divide into 8 balls. Flatten the balls into discs.
- Stir together the remaining 1 tablespoon coconut sugar and cinnamon; sprinkle on the discs and then reshape into balls, so the cinnamon/sugar is swirled throughout but not mixed in.
- Top with any remaining cinnamon sugar (I also like to add a few chocolate chunks on top).
- Bake on a parchment-lined pan for 10-12 minutes, or until brown at edges
- Let cool on pan and then enjoy!
- Category: Dessert