Bite-sized desserts are great because they allow you to get a taste of something and can help with portion control…unless you eat 12! Cookies are also sturdy, portable, and perfect for cookie swaps! What process could be easier than dump, stir, drop, bake? Additionally if you have vegans in your family or attending a Friendsgiving dinner, they’ll appreciate this dessert option!
Pumpkin Pie Cookies http://detoxinista.com/2012/09/pumpkin-pie-cookies-vegan-grain-free/
· ½ cup almond butter
· ¼ cup canned pumpkin
· 2 Tbsp sugar-free syrup*
· 1 tsp pumpkin pie spice
· ½ tsp vanilla
· 1/8 tsp salt
*You’re welcome to try Splenda, Truvia, or Stevia in place of the syrup. This may require more moisture added to the batter
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine all ingredients in a medium bowl and mix. Drop batter onto sheet and press each with wet fork to flatten or keep in a ball shape. Using a cookie scoop helps them look uniform in size and shape and to bake evenly. Bake 12-15 min. Cool completely before removing from baking sheet.
Makes 4 fat servings, so if you make 8 cookies, 2 equals a fat serving. Though it counts as a vegetable, pumpkin is a carbier vegetable, so preferably we consume it at a carb meal. That said, during the holidays we look to “maintain not gain” and this is a great alternative to standard holiday desserts. Feel free to double, triple or quadruple the recipe if serving to a group. When baking for myself, I make small quantities.
As Thanksgiving approaches, look for easy swaps to up the nutrition value and decrease the heavy carbs, fat, and sugar. Feast in bites, feast vegan, and as always…FEAST ON!!!
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