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Sweets + Treats

Soft and Chewy Pumpkin Spice Cookies Print

Ingredients

1/2 cup coconut flour
1/4 cup almond meal (ground almonds / almond flour)
2 scoops Genuine Health Gut Superfoods Powder or 2 more tbsp almond meal
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 eggs
1/2 cup coconut oil, melted*
2/3 cup pumpkin puree
1/4-1/2 cup real maple syrup
1 tsp vanilla extract

Instructions

Combine all the dry ingredients into a large bowl and set aside.
Combine wet ingredients into a bowl.
Combine the wet and dry ingredients together. Let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
Preheat oven to 350F degrees. Grease a cookie sheet or line one with parchment paper.
Place by small spoonful the batter onto cookie sheet.
Bake for 12-17 minutes. I used my convection oven setting and they were done at 12 minutes, but add 5 more minutes if you don't have a convection oven.
Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer.

Notes

Makes approximately 2 dozen cookies 3.5 inch diameter cookies.

You can omit all the spices and add the equivalent measurement of pumpkin spice.

*Measure the coconut oil melted.

Re. the timing: If you want crunchy cookies, add an extra few minutes to the baking time.