These cookies are high in beta carotene and antioxidants, healthy fats and fiber: the ideal indulgence for the season that will not make your blood sugar spike :-)
1/4 cup sunflower butter
1/8 cup cashew butter
1/8 cup coconut oil (melted)
1/2 cup pumpkin puree
1/8 cup mashed sweet potato
1 tsp vanilla extract
2 cups almond flour
1 tsp baking soda + splash of apple cider vinegar
1/4 cup cacao powder
1/2 tsp sea salt
1 tsp cinnamon
3 Tbsp chia seeds
Preheat the oven to 175°C. Line a baking sheet with parchment paper or use silicone sheets.
Add all the wet ingredients to a bowl and mix until well combined
Mix all dry ingredients in a separate bowl to incorporate
Slowly add the dry ingredient mixture to the wet and mix until a dough forms
Fold in the chia seeds. If needed, set in fridge for 30 minutes until easy to scoop
Scoop and roll the dough into tablespoon-sized balls and place on the parchment paper. Flatten with the palm of your hand as these cookies do not spread much!
Bake for 10-12 minutes until set and beginning to brown.