*Bonus: Pumpkin Cookies. Healthy enough to eat for breakfast (at least I did)! I don't have a pretty picture, but they are quite delicious.
Here's the recipe I adapted from here:
- 2 cups almond meal
- 1 cup Pumpkin Puree (unsweetened)
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons Truvia (or sweeten to taste with sugar substitute)
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lay parchment paper on baking tray. Mix wet ingredients together (egg, pumpkin, vanilla) and fold in dry ingredients. Mix until nice, thick consistency. Spoon out quarter size dollops and bake for 15-18 minutes. Check often with toothpick in the center. If no dough comes up on toothpick, they are done. Don't overdo them! They can get tough. They should be soft and moist.