Now that fall season is upon us, pumpkins are every where. Pumpkins are one of my favorite foods. They are a type of squash grown mostly in Northern America. Pumpkins represent the change in season, and the harvest. Pumpkins are great to enjoy from September through December – I don’t grow tired of pumpkins at all!
We recently had a pot-luck at work to celebrate the coming of Autumn. I wanted to make something with pumpkin so I created this cookie recipe, as well as another tasty pumpkin treat. These cookies are moist and chewy, and full of flavor. I hope you enjoy them. Here’s the recipe:
Ingredients:
½ cup almond butter
¾ – 1 cup pumpkin puree
¼ cup maple
½ T pumpkin pie spice
1 T vanilla
½ tsp pink Himalayan salt
½ cups oatmeal
2 T almond meal
Optional Add-ins:
2 T cacao vegan chocolate chips
¼ cup crushed pecans
Preparation:
Combine all ingredients in a food processor and mix until well combined and gooey. Be sure to add the oatmeal and almond meal last for texture. Remove from processor and transfer to a large mixing bowl. Fold in any optional chocolate chips, nibs, or crushed nuts.
Drop large spoonfuls of batter onto dehydrator non-stick drying sheets, spacing on tray. Place in dehydrator and dry for 6 to 8 hours in 115 degrees. Remove from sheet and place on mesh trays and continue to dry for another 6 to 8 hours depending upon desired texture. Cookies will be chewy and moist. Cool and serve. Keep stored in the refrigerator for up to 1 week.
Vega-Riffic Recipes 