Pumpkin Cookie Dough Balls // via Nosh and Nourish --- vegan, dairyfree, glutenfree
2 cupsBob's Red Mill Almond Flour
1⁄4 teaspoonSea Salt
1⁄2 cuppumpkin butter
1⁄3 cupDried Cranberries
1⁄3 cupcoarsely chopped pistachios
2 tablespoonsSilk Caramel Almondmilk Creamer (or sub your favorite creamer)
- Combine the dry ingredients in a large mixing bowl: flour, salt, cinnamon, cranberries, and pistachios.
- Stir in the pumpkin butter and creamer. Use your hands to thoroughly mix the dough together.
- Refrigerate the dough for at least 30 minutes (up to 12 hours) before rolling into balls.
- Store in an air-tight container in the freezer, and take a few out whenever you want to eat them.
Yields 18 Balls