Prep Time: 15 Minutes
Cook Time: 30 Minutes
3/4 cup organic canned pumpkin
1/2 cup maple syrup
1 teaspoon vanilla
1 cup blanched almond flour
1 cup raw walnuts (chopped)
1 cup pumpkin seeds
1 cup dried cranberries
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
2 tablespoons ground flax seeds
1 tablespoon coconut flour
1 cup paleo chocolate chips (optional)
Preheat the oven to 375 degrees F and line your baking sheet with parchment paper.
Stir together all of the ingredients until they are well incorporated.
Scoop the batter out onto your baking sheet in 1-2 tablespoon clumps.
Bake for 15-20 minutes. If you like them soft and gooey in the center, cook them on the shorter side. This dough is egg free, so you don’t need to worry about cooking it all the way! Enjoy!
Per Serving: Calories: 299; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 119mg; Potassium: 164mg; Carbohydrate: 33g; Fiber: 5g; Sugar: 19g; Protein: 7g
Nutrition Bonus: Iron: 13%; Vit A: 11%