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Pumpkin Almond Butter Cookies with Dried Cranberries
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
22
cookies
Calories:
99
kcal
Ingredients
1
cup
oat flour
⅓
cup
honey
1
tsp.
pure vanilla extract
1 ½
tsp.
pumpkin pie spice
(no sugar added)
½
cup
pumpkin puree
(not pumpkin pie filling)
½
cup
creamy almond butter
4
large
medjool dates
(pitted)
½
cup
unsweetened apple sauce
½
cup
dried cranberries
(fruit juice sweetened)
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
Combine all ingredients
except
the cranberries in a food processor. Blend until smooth.
Add the cranberries and pulse the processor 2-3 times just to mix in the cranberries without blending them.
Spoon batter onto a parchment lined cookie sheet (about 2 tbp. per cookie. Just eyeball it)
Bake for 20-25 minutes or until the edges are just golden brown.
Allow to cool before serving.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cookie
|
Calories:
99
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
114
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
873
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
1
mg