- 1/2 cup Justin’s Maple Almond Butter
- 1/2 cup pumpkin puree
- 2 Tbs unsweetened cocoa powder
- 3 Tbs maple syrup or honey
- 3 Tbs egg whites
- 1 tsp vanilla
- 1/2 cup Ghirardelli Peppermint Chunks
- Preheat oven to 350 degrees.
- Mix all ingredients except the peppermint chunks in a bowl until combined.
- Fold in the peppermint chunks.
- Make 10 little balls out of the dough and bake for about 8-10 minutes or until cookies are done.
Recipe courtesy of Nicole Renard