Sugar, Spice, 'N Everything Nice: Pumpkin Almond Butter Cookie Recipe

Ok story time! Earlier this month I spent the week visiting one of my best friends in Montreal. Needing some time to recover from Queen’s notorious Homecoming Weekend, we spent the week chillaxing to movies, enjoying the vibrant fall colours, and of course, making a mess in her kitchen. When it comes to cooking with friends, there always seems to be a plethora of dietary restrictions and preferences that need to be kept in mind and our friendship is no different. I’m infamously picky and she’s a majorly health-conscious vegan so finding a recipe to satisfy both of our taste buds is no easy task. But fear not, we found some!

One thing we made were these Pumpkin Almond Butter Cookies (by our fave, @cleaneatsbytay) and oh. my. goodness. these are AMAZING. They’re crisp on the outside and cake-y on the inside, and did I mention that they’re vegan? Well, hers were but I added chocolate chips to mine to indulge my sweet tooth. It’s all about balance and compromise, my friends. They’re not overwhelmingly sweet so it’s impossible to have just one, and the pumpkin spice makes it totally in season. Just look at how mouth-watering they look!

Pumpkin Almond Butter Cookies

Ingredients:

• ⅔ cup almond butter

• ⅓ cup pumpkin puree

• 1 flax egg (or a regular egg)

• ¼ cup coconut flour

• ⅓ cup coconut sugar

• 1 tsp cinnamon

• 1 tsp pumpkin spice

• 1 tsp baking soda

• Pinch of salt

• Optional: Chocolate chips! (Vegan or not hehe)

Directions:

1. Pre-heat oven to 350F and line a baking sheet with parchment paper

2. Combine all dry ingredients except for chocolate chips in a bowl. Mix in flax egg.

3. Using a spoon, place batter into evenly spaced out balls.

4. If adding chocolate chips, press them into each dough ball.

5. Bake for 15 minutes or until the outside is crisp and golden. Let cool before enjoying!