Whether it’s pumpkin season or not, these three ingredient cookies are too good to pass up! Rich and buttery tasting while staying gluten-free, vegan, and flourless. They don’t get any easier to make and the small-batch quantity allows you to whip some up whenever a craving strikes!
What do you do when you have an extra can of pumpkin (is there really such a thing!), a new nut butter, and a free afternoon?
Bake cookies of course! Ever since the weather has been getting cooler and cooler lately, I’ve had a non-stop urge to bake. Great for my stomach, but not so good for you guys because I now have a stockpile of a million (okay, not a million) recipes to share with you all! Slowly, but surely I’ll get them out to you. So bear with me!
I wanted to make sure I got this cookie recipe out to you in a reasonable amount of time since it is fall (and thus PUMPKIN season) after all!
It also was great timing because this recipe goes PERFECTLY with the Recipe Redux theme for October…
October 2015 – Theme
A Nutty Nut Day
We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!
Don’t mind if I do. 😉
Frankly, cookies don’t get any easier than this. 3 ingredients. No flour. AND you can eat the batter. That’s an all around win, am I right? Simply made from pumpkin puree, cashew butter, and maple syrup, these pumpkin delights are paleo friendly, gluten-free, vegan, and low in sugar. They’re perfect for snacks or even as an on the go breakfast! They’re packed with healthy fats and fiber after all.
- 5 oz cashew butter
- ⅓ cup pumpkin puree
- 1 tbsp pure maple syrup
- ¼ tsp pumpkin pie spice, optional (highly recommended)
- Preheat oven to 350. Place all ingredients in a food processor and blend until well combined. Using heaping tablespoons, divide batter into 6 circles on a parchment paper lined baking sheet. Bake for 18-20 minutes or until bottoms are golden brown.
Small batch cookie recipes are the best in my opinion. I like being able to make exactly what I’m craving without having to commit to a whole batch of cookies (or brownies or muffins). I like variety. So having a few different small batch treats on hand instead of one large batch works for me! Plus, no one will bat an eye if you eat them all at once. 😉
Another thing that’s awesome about this recipe? It’s so simple that the possibilities for adding in different mix-ins are ENDLESS. A few options I’ve considered for the next time I make them…
+crushed apple chips and walnuts
+mini dark chocolate chips
+coconut flakes and almonds
+honey pecan granola
+graham cracker crumbs
+topping each one with a banana slice
+raisins and flax seed
ALL of these would be amazing with the rich, buttery pumpkin taste!
So are you sick of pumpkin yet? 😉 I can’t say I am because I eat it year round. It’s too good to only reserve to the fall/winter months in my opinion! Oh and one more thing! If you’re curious what cashew butter I used, it was the Cinnamon Cashew Butter that I recently featured from the Caveman’s Cupboard. It went extremely well with the pumpkin flavor! If you’re just using regular unflavored cashew butter, consider adding some cinnamon. It really enhances the taste! 🙂
Looking for some other tasty ways to enjoy pumpkin? Check out these recipes…
What’s your favorite way to eat pumpkin?
What’s the simplest recipe you make in your kitchen?
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