About the Recipe
These cookies are soft, chewy, and have all the flavors of fall which also happen to fight oxidative stress without the inflammatory refined sugar and flour ingredients.
Ingredients
1 cup pumpkin puree (fiber + beta-carotene)
2 cups rolled oats (fiber)
1/2 cup pure maple syrup (antioxidant)
2 large eggs (protein and antioxidants)
1/4 cup avocado oil (anti-inflammatory healthy fat)
1/4 cup almond butter (antioxidant vitamin E)
1 tsp cinnamon (antioxidant)
½ tsp nutmeg (antioxidant)
1/4 tsp clove (antioxidant)
juice of 1/2 a lemon
1/2 tsp baking soda
1 tsp baking powder
Pinch of sea salt
Maple Cinnamon Frosting This frosting gives all the indulgent vibes of cream cheese frosting, but without the guilt. While coconut butter does contain some saturated fat, it also brings fiber, a natural hint of sweetness, and just the right firmness at room temperature to create a decadently smooth, perfectly spreadable frosting without inflammatory white sugar.
1 cup raw cashews, soaked in water for 3 to 4 hours to soften and drained (it is important to allow optimal time for cashews to soften)
1/2 cup coconut butter
1/2 cup maple syrup
1/2 - 1 tsp cinnamon
sea salt to taste (optional)
If frosting is too thick for your desired consistency, add water sparingly after first processing.
To prepare:
Add all ingredients to a high-speed blender or food processor and process until smooth, stopping to scrape down sides. Add water as needed to achieve your desired consistency. Frosting may be a little runny after processing, refrigerate for 20 minutes to allow frosting to set up.
Preparation
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together pumpkin puree, maple syrup, eggs, avocado oil, lemon juice, and almond butter until smooth.
In another bowl, mix oats, baking powder, baking soda, spices, and salt.
Stir dry ingredients into wet until just combined. Dough will be soft and slightly sticky.
Drop spoonfuls (about 2 tbsp each) onto the baking sheet and flatten slightly. The cookies will retain their shape instead of spreading out as they bake.
Bake for 12–14 minutes, until edges are set and centers are firm.
Cool on a wire rack. Try not to eat them all at once