This pumpkin cookie dough recipe is decadent and oh-so-satisfying. Made with simple ingredients and completely egg-free, you have no excuse NOT to eat it straight out of the bowl!
In a small mixing bowl, add your pumpkin puree, smooth cashew butter and maple syrup of choice and mix well.
Using a tablespoon, add your coconut flour. Continue adding coconut flour until desired consistency is reached. If it is too thick, add some liquid of choice. If it is too thin, add a little extra flour.
Stir through chocolate chips, if desired, and enjoy or refrigerate for later.
Notes
TO STORE. Keep leftover cookie dough in an airtight container and refrigerate for up to 1 week. TO FREEZE. Transfer cookie dough to a freezer-safe container and freeze for up to 6 months. Allow the frozen dough to thaw overnight in the fridge before enjoying.