Description
Easy grain-free cookies made pumpkin and pecan butter sweetened with maple syrup. Perfect to meal prep for healthy snacks, dessert, or even breakfast.
Ingredients
- 1 cup Georgia Grinders Pecan Butter (or sub any nut butter of choice!)
- 1/2 cup pumpkin puree
- 2 TBSP maple syrup
- 1/4 tsp pumpkin pie spice
- whole pecans for topping (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine all of the ingredients in a large mixing bowl and stir everything until it’s well combined.
- Use a cookie scoop to drop ~1.5 Tablespoon balls onto the parchment paper (don’t flatten them!). The unbaked cookies should be dome-shaped.
- Gently press one pecan halve onto each cookie.
- Bake the cookies for 20-25 minutes, until lightly browned on the edges and firm to the touch*.
- Store leftovers in the fridge for up to one week and freeze for long term storage.
Notes
Cookies will remain soft even when “done”. They will firm up a bit after cooling but the moist texture is what makes them a “pillow” cookie!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free