Ingredients
| ½ | cup Justin’s® Maple Almond Butter |
| ½ | cup pumpkin puree |
| 3 | tablespoons maple syrup or honey |
| 3 | tablespoons egg whites |
| 2 | tablespoons cocoa |
| 1 | teaspoon vanilla |
| ½ | cup white chocolate peppermint chunks |
Directions
Heat oven to 350°F. Line baking sheet with parchment paper.
In medium bowl, mix all ingredients except peppermint chunks until combined. Fold in peppermint chunks.
Drop by spoonful onto baking sheet to make 10 cookies. Bake 8 to 10 minutes or until set.