Vegan Almond Butter Pumpkin Cookies

This is a delicious cookie for the fall season to crunch that pumpkin craving. Even with the amount of almond butter, you don’t taste the almond butter that much. If you find that they are too soft, simply put them back into the oven for about 5-8 minutes longer or until you have your desired texture.

Makes 12-16 cookies


1 cup almond butter
½ cup cooked pumpkin
¼ cup maple syrup
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp all spice
1 tsp vanilla extract
¼ cup cacao nibs


  1. Whisk together pumpkin, almond butter, and maple syrup in a large bowl. Add spices and vanilla extract. Fold in cocoa nibs.
  2. Cover and chill for 2 hours.
  3. Preheat oven to 250ºF. Place parchment paper on baking sheets and scoop mixture individually until you have all the mixture divided into cookies on the sheets. Bake for 10-12 minutes. Let them cool completely.
Nutritional Facts: per cookie
163 cal; 3g protein; 13g total fat (2g sat fat); 11g carb; 0mg chol; 4 mg sod; 1g fiber; 5g sugars

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