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Almond Butter Pumpkin Breakfast Cookies
Makes 20-24 cookies.
gluten and dairy free
Ingredients
3/4 cup Almond butter or creamy peanut butter
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1/2 cup canned pumpkin puree
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1/3 cup coconut sugar
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1/2 teaspoon pumpkin pie spice
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1 teaspoon baking soda
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1 egg
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Instructions
Preheat oven to 350
In a big mixing bowl add all ingredients and gently mix together
Line a baking pan with parchment paper
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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.
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