Created by: Almond Board of California
Makes: 68 cookies
Ingredients
2½ cups flour
½ tsp. salt
1 tsp. cinnamon or 2 tsp. pumpkin pie spice
½ cup almond butter
½ cup brown sugar
1 cup reduced pumpkin puree or pumpkin butter*
½ cup diced almonds, toasted
1 tsp. soda
1 tsp. nutmeg
½ cup butter
1 cup sugar
1 egg
1 tsp. vanilla
1 cup chocolate chips
*Reduce pumpkin puree in a pan over medium heat, stirring frequently, for at least an hour, until color becomes a deep brown. Packaged pumpkin butter may contain additional sweeteners and flavors; so adjust recipe to taste.
Directions
In a medium bowl, mix together flour, baking soda, salt and spices and set aside.
In the large bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg, pumpkin and vanilla and mix until just combined. On medium-low speed, add flour mixture until fully incorporated. Remove bowl from mixer and stir in almonds and chocolate chips.
Drop by teaspoonfuls onto a greased or lined cookie sheet and flatten slightly with the back of a spatula. Bake at 350 degrees for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely.
Nutritional Information
- Calories 151
- Fat 8 g
- Sat Fat 3 g
- Mono Fat 3.5 g
- Poly Fat 1 g
- Protein 2.5 g
- Carb 20 g
- Fiber 1 g
- Cholesterol 13 mg
- Sodium 95 mg
- Calcium 26 mg
- Potassium91 mg
- Vitamin E 2 mg
