Swift Cookie

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 24 cookies (2 cookies per serving)

INGREDIENTS

³/₄ cup raw, unsalted almond butter

1 15-ounce can pumpkin puree

¹/₄ cup honey

¹/₄ cup blackstrap molasses

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 teaspoons ground cloves

1 cup raw, unsalted chopped nuts: walnuts, slivered almonds, pecans

1 cup raw, unsalted seeds: sunflower, chia, pumpkin

1 cup hemp seeds

DIRECTIONS

Step 1. Preheat the oven to 350°F.

Step 2. Combine all of the ingredients in a large bowl.

Step 3. Drop 2 tablespoons of dough per cookie onto a lightly oiled baking sheet. Space about 2 inches apart.

Step 4. Bake for 15 minutes.

Swift Tip

• I keep a batch of these in the freezer so I have them on hand for Swift “S’mores.” Spread some natural nut butter between two cookies for a satisfying, high-fiber treat.

Three-Berry Almost Pie

Preheat the oven to 350°F. In a small ramekin or baking dish, layer in ¹/₂ cup of frozen or fresh mixed berries and toss with ¹/₂ teaspoon of chia seeds. Top with a drizzle of maple syrup and cinnamon or nutmeg to taste. Top with flaxseed (ground or whole) and bake for about 15 minutes, or until the fruit is bubbling. Remove from the oven, let stand for 3 minutes until cool and enjoy!