Intense, deep, dark chocolate is what you get with these fudgy cookies. If you are not into dark chocolate, you can reduce the chocolate a bit. The darker the better, in my book. However, my little one thought they were a bit too powerful. Adjust to your taste accordingly.
hope this makes your belly smile…
Adapted from My Whole Food Life
1 c. canned organic pumpkin
1 c. creamy nut butter of your choosing (I like almond butter)
1/4 c. pure maple syrup
½ t. organic vanilla extract
½ to ¾ c. cacao powder (alternative: unsweetened cocoa powder)
2 t. cinnamon
1/3 c. chocolate chunks, roughly chopped (try my favorite chocolate: liberty chocolate bars)
Directions: Preheat the oven to 350 degrees. In a food processor, combine all ingredients except the chocolate chunks. Once combined, stir in the chocolate chunks by hand. Use a scooper to drop the cookies on a silicone-lined baking sheet or baking stone. Bake for 12 minutes. Allow to cool before removing from the baking surface.