Almond Butter Pumpkin Breakfast Cookies
Makes 20-24 cookies.
gluten and dairy free
3/4 cup Almond butter or creamy peanut butter
1/2 cup canned pumpkin puree
1/3 cup coconut sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350
In a big mixing bowl add all ingredients and gently mix together
Line a baking pan with parchment paper
Spoon cookies onto the baking pan 2 inches apart
Bake for 13-15 minutes, remove from oven and allow to cool for 10-15 minutes.