Split this quick and painless cookie recipe to make two different flavor cookies!
2 cups of gluten free flour (almond flour works best)
4 tbsps of almond butter
2 tbsp of honey
.25 cup of cranberries, raisins, or dates (be creative!)
2 tbsp of cocoa
2 tbsp of pumpkin puree
2 tbsp of mint dark chocolate chips
Almond Milk
MIX all ingredients (except the last 4) together in a bowl — it should look fairly crumbly but have faith, it will work.
SPLIT into two bowls
IN ONE BOWL add the mint chocolate chips, cocoa, and a touch of almond milk (just enough to smooth out the batter a bit)
IN THE OTHER add 2 tbsp of pumpkin and touch of almond milk
SCOOP tiny balls and throw onto a pan with parchment paper
BAKE at 350 for about 20 minutes
These little cuties are perfect with a cup of hot chocolate or coffee!
I also made a glaze to drizzle over top by just heating up [1 big tbsp of almond butter, 1 tbsp of honey, a touch of almond milk, and .25 cup of mint chocolate chips ] in a small pot until smooth and creamy. Then use a spoon to drizzle over top your COOLED down cookies.
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