I’ve made these twice this week and couldn’t wait to get on and share them with you! These are so. good. Delicious, sweet, but breakfast! And healthy! They’re packed with protein from both almond butter and almond meal, not to mention all of the other nutritious ingredients. I love making breakfasts that are easy to grab and go so that hubby can take some to work with him. Or if we need to head out of the house first thing, I’ll whip up a batch of these or some yummy coconut or banana muffins that will be quick for my girls in the morning. These are great for breakfast, snack or dessert.
I still can’t get over the fact that it’s so easy to make delicious treats that are guilt-free and so good for you! It gets me so excited every time! Nerd, I know. :)
Prep: 10 minutes
Bake: 15-20 minutes
Serves: makes 8-10
1/2 cup almond butter
1/2 cup pure maple syrup (no fake stuff, here!)
1/4 cup + 1/8 cup pureed pumpkin (or sweet potato)
1/2 tsp vanilla
1 cup almond meal
1 tsp cinnamon
1/4 tsp baking soda
1/2 cup shredded, unsweetened coconut
Preheat oven to 350.
Mix all wet ingredients in a medium bowl.
Add the rest of the ingredients and mix until well incorporated.
Drop rounded spoonfuls onto a parchment paper-covered cookie sheet. The bigger you make them, the longer they’ll take. I made the first batch pretty huge and they took forever. Second time, they were about 1 1/2 inches across and came out perfect.
Bake for 15-20 minutes, or until a toothpick comes out mostly clean and the tops are golden. The cookies will still pretty soft and may seem like they need longer, but they firm up while they cool.
Cool completely on a rack.