Paleo Pumpkin Spice Cookies
These pumpkin spice cookies are so easy to whip up, they freeze well, and there is no shame loading these into little lunchboxes. The best part is that they are filled with vitamins, fiber, healthy fats, and flavor. They are NOT filled with gluten, dairy, or sugar.
Ingredients
- For the cookie:
- 1 15 oz can organic pumpkin
- 1 cup shredded coconut
- ½ cup Otto's Cassava Flour
- ⅓ cup coconut sugar
- ⅓ cup coconut oil
- 1 Tbsp unsulfured molasses
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- Pinch sea salt
- For the icing optional:
- 1 cup organic powdered sugar
- 1 5.4 oz can coconut cream
- ½ tsp vanilla
Instructions
- 1. Preheat your oven to 350°F.
- 2. In a mixing bowl, combine all the ingredients and stir to combine.
- 3. Using a cookie scoop, scoop the dough onto Silpat lined baking sheets.
- 4. If you want them chewy, leave them in the ball shape (they will flatten a little). If you want them crispy, flatten them with the bottom of a drinking glass.
- 5. Bake for 30 minutes.
- 6. Allow to cool before removing from cookie sheet.
- 7. Store in an airtight container (preferably in the fridge), they last up to one week. They also freeze well!
- 8. Now, if you wish to ice these cookies to make them sweeter (and a little less healthy), follow the recipe above and drizzle it over the cookies using a spoon.
