Last week, I received a Facebook invite for a cookies and cocktail party, sent to me from the future sister-in-law here in Berlin. The plan is to have a girl’s night where we make cocktails, bake and exchange recipes, and hang out. This got me thinking about, what else but cookies? I have plenty of recipes but wanted to try something new, so I combined that with my love of pumpkin to do an array of pumpkin recipe try-outs.
Earlier this month I embarked on a gluten-free trial, namely because I wanted to find options other than wheat, but also because I wanted to see how I felt. Truth be told, there was no noticeable difference, positive or negative, so I gave up a week in. I don’t think that makes me a quitter, as I am still interested in non-flour fixes, and this recipe of pumpkin pie cookies from The Detoxinista is a prime example of that.
I like this recipe because it was easy to make and it didn’t contain any flour. I didn’t have any almond butter so I simply used peanut butter, which was not noticeably different. I also didn’t use chocolate chips, although I wish I could have, because they would have been extra delicious.
Directions:
-Mix together 1 cup creamy peanut butter, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt until combined.
-Scoop out cookies onto a cookie sheet and press them down to flatten. Then bake at 350 F (~176 C) for 12-15 minutes.
-Allow to cool completely. For an extra treat, freeze the cookies and eat them cold.
