Pumpkin Spice Flourless Cookies
Deserts are my guilty pleasure. Every year, when the holidays came around, those decadent sweet treats that seemed to be lurking around every corner became my downfall. Unfortunately, for me, indulging on my sweet-tooth cravings left me with a few extra pounds and “buyer’s remorse”. So, I went looking for healthy holiday desert recipes and found the PERFECT Thanksgiving treat: delicious AND healthy Pumpkin Spice Flourless Cookies (aka: PS Cookies)! And, did I mention that they take less than 25 minutes to make? Plus, you only need FOUR SIMPLE INGREDIENTS that you probably already have in your cupboard. It’s a holiday miracle!
Prep Time: 10 min
Bake Time: 12 min
Batch: Approx. 16 cookies
5 Easy Steps:
1. Pre-Heat the Oven to 350 degrees. (By the time the oven is done pre-heating you will likely by done making the PS Cookie dough!)
2. Mix the four ingredients (see list below) in your food processor. Once they are all combined, blend everything at medium speed until it becomes a solid mix (it should just be a little soft).
3. With a spoon or ice cream scooper, scoop some cookie dough and form into balls (smaller than the palm of your hand) and place them on a baking sheet (make sure to spray the baking sheet or pan with a no-stick cooking spray beforehand).
4. Bake cookies for 12 minutes or until the cookies are puffed and cracked a little around the edges.
5. Take cookies out of the oven and let them cool down for approx.25 min Be a little patient as the cookies may crumble if you try to pick them up when they haven’t cooled down enough.
Once they have cooled down completely, INDULGE in guilty-free (well almost), delicious holiday cookies!
Ok, so now that you’ve seen how easy it is to make these cookies, this is what you will need:
2 Tablespoons Pumpkin Pie Spice (Adjust to taste: for bolder taste add 2 teaspoons)
2 Cups Almond Butter (Adjust to taste: use Peanut Butter if you prefer)
5/8 Cup Maple Syrup
1/2 Teaspoon Baking Powder
• Add chocolate, peanut butter or caramel chips for a sweeter treat. For a tasty crunch, add a few pecans, walnuts, or even some coconut flakes.
• Decorate them by sprinkling cinnamon or powdered sugar on top. You can also drizzle a little chocolate syrup, whip cream, or icing on them. Or get creative with some dried fruit or by stacking up a couple of cookies in fun cupcake liners.
GAME CHANGER: If, like my sister, you’re not into Pumpkin Pie, you can alternate the Pumpkin Pie Spice for Cocoa Powder and turn these treats into delicious Chocolate Flourless Cookies.
Measuring Cups (Alternate: 8 oz. cup)
Measuring Spoons (Alternate: large dinner spoon that is 15mil)
Food Processor (Alternate: blender will also work or mixing bowl and spatula)
Baking Sheet (Alternate: you can also use a cupcake pan)
No-Stick Cooking Spray (Alternate: butter the pan)
Air-tight Container (Cookies can last a couple of weeks in the fridge in an airtight container)
3 Teaspoons (tsp) = 1 Tablespoon (tbsp)
1 Tablespoon = 15 milliliters
2 Tablespoons = 1 oz./ fluid
16 Tablespoon / 8 oz. = 1 Cup
>> 5/8 Cup = ½ cup + 2 Tbsp <<
(Adapted from MyWholeFoodLife.com)