1 cup creamy almond butter
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 cup dark chocolate chips (optional)

1 cup creamy almond butter 1/2 cup pumpkin puree 1/4 cup pure maple syrup 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 1 teaspoon vanilla extract 1/4 teaspoon sea salt 1/2 cup dark chocolate chips (optional)

Preheat your oven to 350° F, and line two baking sheets with parchment paper or a Silpat.

Combine all the ingredients in a medium bowl, and mix until a smooth batter is formed. If adding the dark chocolate chips, then fold them in now.

Using a spoon, drop the batter onto the lined baking sheet almost like you're making pancakes.

Bake at 350° F for 12 to 15 minutes, until the edges are golden.
Allow to cool completely before using a spatula to remove from the baking sheet. Enjoy immediately. Store leftovers in an airtight container (they'll become softer and cake-like).

Makes two dozen cookies.