Amazing! The pumpkin makes the centers so creamy and the sea salt is the perfect touch to dark chocolate flavor.

Gluten-free, sugar-free, dairy-free

• 2 TBsps Almond Butter
• 3/4 c. pumpkin
• 2 TBsps Cacao Powder
• 2 TBsps Xylitol
• 2 egg whites
• 2 tsps vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• dash of salt
• 1 1/4 c almond flour

1. Preheat oven to 350
2. In a bowl, whisk together all ingredients except almond flour
3. Add in flour and stir until all combined
4. Scoop cookies onto parchment lined baking sheet (a good-sized tablespoon)
5. Sprinkle each cookie with a little sea salt
6. Bake cookies at 350 for 18-20 minutes (check them at 16 mins in case your oven runs hot – tops should be firm to touch. Since these are kind of cake-like, you can insert toothpick to see if it comes up clean).
7. Let cool on sheet, and carefully scoop onto plate or into tin. I store in fridge to keep firm.

Makes 12 cookies