Pumpkin spice cookies
Pumpkin spice season calls for warm, cozy treats, and these Pumpkin Spice Cookies made with ChiChi are a healthier, protein-packed twist on a classic favorite. They're quick, easy, and perfect for breakfast, a midday snack, or a guilt-free dessert. Bonus: they're naturally sweetened and full of fall flavor!
Ingredients:
- 1 cup ChiChi (any flavor, but Original works best)
- 1/2 cup pumpkin puree (not pie filling)
- 1/4 cup almond butter or nut butter of choice
- 2 tbsp maple syrup or honey
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- Optional: Dark chocolate chips, raisins, or chopped nuts
Instructions:
- Preheat the oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a bowl, combine pumpkin puree, almond butter, and maple syrup until smooth.
- Add the dry ingredients: Stir in ChiChi, pumpkin pie spice, cinnamon, baking powder, and salt. Mix until it forms a thick dough.
- Fold in extras: If using chocolate chips, nuts, or raisins, gently mix them in.
- Shape the cookies: Scoop tablespoon-sized portions onto the baking sheet. Flatten slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the cookies feel firm to the touch.
- Cool and enjoy: Let cool for a few minutes before digging in!