• 1 tbsp. ground flax
  • 3 tbsp. water
  • 2 cups almond meal
  • 1/3 cup pureed pumpkin
  • 1/8 cup of pure maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  1. Preheat oven to 350 degrees.
  2. Combine flax and water in a small bowl and set aside for 5 minutes.
  3. Add almond meal, pumpkin, maple syrup, cinnamon and baking soda to a small mixing bowl or your food processor.
  4. Add flax/water mixture.
  5. Mix until ingredients form a soft dough.
  6. Line baking sheet with parchment paper.
  7. Add a large spoonful, about 2 tbsp. of mixture, to baking sheet. (You may need to smash them down a bit so they cook uniformly.)
  8. Bake for 15 minutes.
  9. Allow to cool for 10 minutes.
  10. Enjoy!


  • I topped them with a little almond butter to add some protein and fat. You can use any nut butter.
  • You can also add nutmeg and ginger.

Makes 12 cookies. Serving size is 3.  Approximately 10 grams of protein in each serving!