I use the term "cookies" loosely in this recipe as my family unanimously decided they taste more like the tops of muffins. Either way these tasty baked goods are perfect for a snack, dessert, or even breakfast. Using pumpkin puree instead of butter cuts the fat almost entirely and with ingredients like oats and almond butter in the mix, this is a much healthier alternative to your run of the mill cookie. So eat up and enjoy!
1 1/2c. flour
1 t. baking soda
1/2 t. vanilla
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. salt
1 can pumpkin puree
1/3 c. sugar
1/3 c. brown sugar
1/2 c. almond butter
1 egg
1c. old fashion oats
Heat oven to 350 degrees. In a med bowl combine flour, baking soda, spices and salt. In a larger bowl combine pumpkin puree and sugars and whisk until creamy, next add almond butter and egg and mix until smooth. Slowly add the flour mixture into the wet ingredients and stir until just combined, stir in the oats. Drop dough by rounded tablespoonful onto a parchment lined baking sheet and bake for 10-12 minutes. Cool and store in an air tight container for up to 3 days.
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