Pumpkin Cookie Dough Bites
These chocolate chip pumpkin cookie dough bites are gluten free, vegan, and take all of 10 minutes to make– they will be your new favorite treat this season! While a lot of people get excited at the first sign of a crisp morning and start adding pumpkin to every meal, my personal rule is that fall-leaning decor or food cannot begin until October first. We wait too long for summer around these parts and I am not going to cut it short by shunning the plums, tomatoes, and peaches just because the temps have dropped a little.
With that said, pumpkin is in full swing over here! And to celebrate, I’m bringing back an old classic from the vault. These pumpkin cookie dough bites are super simple and contain lots of nutrient-dense ingredients so you can feel good about eating them at any time of day. For even less effort, keep the dough in the fridge and simply enjoy with a spoon when the craving stikes!
Ingredients
- 1.5-2 cups almond flour
- 1 cup cashew butter
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ¼ cup dark chocolate chips (roughly chopped)
- 2 tbsp pumpkin purée
- 1 tbsp pumpkin spice
- 2 tsp vanilla
- ¼ tsp salt
Instructions
- Combine all ingredients, except almond flour and chocolate chips. Mix well.
- Add in the almond flour, 1/2 cup at a time. Sometimes you won’t need the full amount so start slow! It should be a thick batter, but not too sticky/wet.
- Fold in the chocolate chips (I like to roughly chop them first) and a little flaky sea salt if you have it.
- Roll into bites or keep as edible cookie dough that you can eat with a spoon!
- Can be frozen up to 2 months.
