Pumpkin Chocolate Cookies

Prep Time 15 min Serves 12-15     adjust servings

The perfect little bite of pumpkin pie drizzled in chocolate!

Ingredients

    For the cookies

    • 1 cup cashew butter (or nut butter of choice)
    • 1/2 cup pumpkin
    • 3/4 cup almond flour
    • 2-3 T maple syrup
    • 1 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/8 tsp nutmeg

    For the chocolate coating

    • 1/3 cup chocolate chips
    • 1 1/2 T coconut oil (measure after melting)

    Instructions

    1. For the cookies:
    2. In a food processor , combine all the ingredients until smooth. Place in the fridge for 5 minutes to firm slightly.
    3. Using a cookie scoop , drop cookies onto a lined baking sheet .
    4. Place the baking sheet in the freezer while you make the chocolate coating.
    5. For the chocolate coating:
    6. In a double boiler, melt the chocolate and coconut oil. Use a spoon to drizzle the chocolate over the cookies. Place back in the freezer for 15 minutes to firm up.

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    Recipe Notes

    Once these are firm, you can store in the fridge or freezer. They should last a couple weeks in the fridge and several months in the freezer. Enjoy!

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