OoOooOOOOooohhhh the first of the fall baking has arrived!
Why isn’t it a year-round thing?? I always think that summer fruit is my favorite thing, but then around comes fall (which happens to be my favorite season anyway) and I get all obsessed with pumpkin. So fickle.
But seriously. Pumpkin is one of my favorite things ever. And healthy cookies are right up there next to pumpkin on the favorite things list, so obviously why would I NOT combine these?! Helloooo.
I’m going to start my pumpkin hoarding sometime soon…. you know what I mean if you’ve hung around my inbox snark the last several years: come fall, everyyytime I go to the store, I grab an extra can of pumpkin. Can never have too much, right?! … Right. Sorry. I have a problem. BUT. That also means that when everyone else is fighting over the *last* can of pumpkin within a 10 mile radius, I am sitting pretty on my hoarded stash. And can therefore make pumpkin things. All. The. Time. Yep. Be jealous. Or don’t, and implement my genius strategy for yourself… you’ll thank me later.
These cookies play nice in the sandbox, too, as they’re dairy free, refined sugar free, gluten free, and paleo. Even if you don’t subscribe to any particular dietary theory (like me. I’m an omnitarian), it’s only fair to make cookies that can make nice for other people too, right?! Cookies are meant to be shared. They’re like love, in food form.
Bake love. Share food (preferably with a bestie over tea). Eat. Be happy!
Recipe lightly adapted from Lexi’s Clean Kitchen, here! My batch yielded 10 cookies, about 2.5-3″. Paleo, gluten free, refined sugar free, and dairy free! Not to mention full of beta carotene, healthy fats, and antioxidants. How could you pass up these little gems?! That’s right… I thought not!
- 1 c almond flour/almond meal
- 1 tbsp coconut flour
- 1 egg
- 1 tbsp refined coconut oil, melted
- 1/4 c pumpkin puree (Just pumpkin, not pie filling pleeease!)
- 2.5 tbsp raw honey
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 tsp baking soda
- heaping 1/4 tsp pumpkin pie spice (I make my own: 1 tbsp cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, pinch of cardamom or mace), plus more to sprinkle on the top of yet-to-be-baked cookies
- 2 large squares of 70% dark chocolate, roughly chopped
Preheat oven to 350, and line a baking sheet with parchment paper.
Whisk together almond flour, coconut flour, sea salt, baking soda and 1/4 tsp pumpkin pie spice. In a smaller bowl, whisk together melted coconut oil, pumpkin, honey, and vanilla. Stir wet into dry (and do try to avoid overmixing, we can’t have that…). Stir in chocolate, and drop by the tablespoonish onto the prepared baking sheet. Sprinkleysprinkle some extra pumpkin pie spice on there because that is an excellent idea. Smooth them out just a little… then pop them into the oven for about 15 minutes.
Let cool on the cookie sheet for a few as they’re soft right out of the oven—they’ll seem too soft at first but they firm up nicely. Store them in the fridge, if they last that long!
Your kitchen will smell like heaven. Indulge responsibly ;)