Gluten Free, Flour Free Pumpkin Cookies
2 cups cashew butter
1 cup pumpkin puree
2/3 cup raw sugar (may substitute with equal amount of coconut sugar)
4 teaspoons pumpkin pie spice
2 teaspoon pure vanilla extract
Preheat oven to 350 and line 2 large baking sheets with parchment paper.
Combine all ingredients in a large bowl and stir until all ingredients are thoroughly and evenly blended. Dough should be very sticky. Drop by small teaspoonfuls onto your parchment lined baking sheets. (don’t make the cookie size any larger, otherwise they won’t stay together) Moisten a spoon with water and gently press down each cookie dough mound to slightly flatten.
Bake on center oven rack (one baking sheet at a time) for 10-12 minutes. Remove cookies from oven and immediately press the tops with a spoon again to flatten. Let the cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool fully. Let cookies set for a minimum of 30-60 minutes before serving. The texture inside the cookies will be moist just like pumpkin pie. Makes about 2 dozen cookies.