By Kim L.
Makes 10-12 large cookies
Ingredients:
1/4 cup canned pumpkin (not the pumpkin pie mix in a can, squash works too)
1/2 cup pecan nut butter (make your own in food processor)
1/2 cup honey
1tsp vanilla
1cup almond meal/flour
1tsp ground cinnamon
1/4tsp baking soda
1/2cup medjool dates diced ( soak dates in water for 2 hours before dicing) Trader Joes carries medjool dates
Directions:
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Combine all wet ingredients together then add the dry ingredients and combine thoroughly. Scoop batter to whatever size you'd like and flatten out to the desired thickness since these do not spread on their own.
Bake approximately 10-15 minutes, according to thickness. Remove from baking sheet 2 minutes after cooling and transfer to cooling wrack. These are wonderful chilled; so I store mine in an airtight bag in the refrigerator and grab a snack when I need one. These can also be frozen on a parchment-lined cookie sheet. Once frozen, transfer to freezer bag and thaw before eating.