Step 1

Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.

Step 2

In a large mixing bowl, use an electric mixer to beat the almond butter, egg, pumpkin, coconut palm sugar, vanilla, cinnamon, ginger and nutmeg for about 1–2 minutes or until the mixture becomes smooth and creamy. Add the arrowroot powder and baking soda, and continue beating for about 30 seconds or until both dry ingredients become well incorporated.

Step 3

Using a rounded tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart. The dough will feel a little on the thinner side, but this is completely normal. Just do your best to give it a circular shape and smooth out the tops with the back of the spoon.

Step 4

Bake the cookies for 12–14 minutes, until the edges begin to turn golden brown. They’ll seem a little soft and underbaked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. These cookies change texture based on how you store them, so keep them in a sealed container for a softer texture or leave them uncovered on the counter for a slightly firmer one.