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
Preheat oven to 350 degrees.
Combine flax and water in a small bowl and set aside for 5 minutes. Add almond meal, pumpkin, maple syrup, cinnamon, and baking soda to a small mixing bowl or your food processor.
Add flax/water mixture. Mix until ingredients form a soft dough.
Line baking sheet with parchment paper. 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.)
Bake for 15 minutes. Allow to cool for 10 minutes.
Note: 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 10g protein in each serving!