Pumpkin Cookie Dough Balls


Pumpkin Cookie Dough Balls // via Nosh and Nourish --- vegan, dairyfree, glutenfree


2 cups
Bob's Red Mill Almond Flour
1⁄4 teaspoon
Sea Salt
1 teaspoon
1⁄2 cup
pumpkin butter
1⁄3 cup
Dried Cranberries
1⁄3 cup
coarsely chopped pistachios
2 tablespoons
Silk Caramel Almondmilk Creamer (or sub your favorite creamer)


  1. Combine the dry ingredients in a large mixing bowl: flour, salt, cinnamon, cranberries, and pistachios.
  2. Stir in the pumpkin butter and creamer. Use your hands to thoroughly mix the dough together.
  3. Refrigerate the dough for at least 30 minutes (up to 12 hours) before rolling into balls.  
  4. Store in an air-tight container in the freezer, and take a few out whenever you want to eat them. 

Yields 18 Balls