Ingredients
Scale
- 2.5 cups almond meal
- 1 tablespoon cake spice (I use Penzey’s)
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 tablespoon molasses
- ¼ cup pumpkin puree
- 2 tablespoons brown rice syrup
- 1/2 cup powdered sugar
Instructions
- First, place powdered sugar in a small bowl, set aside. Then, place almond meal and spices in a medium size bowl. Then, add molasses, pumpkin puree, and brown rice syrup and mix with a wooden spoon. The mixture should be similar to cookie dough and hold the shape of a ball.
- 2. Next, using a tablespoon cookie scoop, roll out balls of down between your palm. Then, roll in powdered sugar.
- 3. Store in the refrigerator (or freezer)
- Prep Time: 20 minutes