Pumpkin Spice Pecan Cookies (Paleo)
Some things are just meant for each other . . . autumn and pumpkin spice, milk and cookies. This recipe combines all of the above into one delicious treat!
While making my pumpkin spice pecan milk for the first time, I realized the left over pulp resembled a dough. Inspired by this fun discovery, I experimented by adding a few additional ingredients, and voilà! These yummy cookies were born. They are quite simple to make, and you’ll feel good about letting no pulp go to waste! Celebrate the autumn season by enjoying this milk and pumpkin spice cookie combo.
A little disclaimer: I made my nut milk with a regular blender. I don’t know what this pulp would be like had I used a high speed blender like a Vitamix. You’ll have to let me know how that works, if that’s what you decide to use.
These pumpkin spice pecan cookies are super easy to make using leftover pulp from my nut milk recipe. You'll feel good about letting no pulp go to waste!
- left over nut pulp from pumpkin spice pecan milk (should be about 2/3 cup)
- 2 eggs
- 1/4 tsp baking soda
- 3.5 oz chocolate bar cut into chunks
- Preheat oven to 350F.
- Mix all ingredients together in a bowl.
- Drop by the spoonful onto a cookie sheet. Press down in the center to flatten a bit.
- Bake for about 10-15 minutes depending on your oven. Cookies will turn brown but should not look burnt.
- Cool on cookie sheet on a cooling rack. Store in refrigerator.