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Pumpkin Coconut Flour Cookies (Paleo)

  • ⅔ cup coconut flour
  • 2-1/2 teaspoons pumpkin pie spice
  • ¾ tsp baking soda
  • ½ teaspoon fine sea salt
  • 1 large egg
  • ¾ cup canned unsweetened pumpkin
  • ⅓ cup virgin coconut oil, melted
  • ½ cup pure maple syrup or honey
  • 1 tablespoon vanilla extract
  • Optional: green pumpkin seeds (pepitas)

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  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the coconut flour, pumpkin pie spice, baking soda and salt.
  3. In a medium bowl, whisk the egg, pumpkin, coconut oil, maple syrup, and vanilla until blended.
  4. Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
  5. Bake in preheated oven for 15 to 20 minutes or until the tops of the cookies are just set and golden brown. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
  6. Repeat with remaining dough.
Storage: Store the cookies in an airtight container at room temperature up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Substitution: An equal amount of melted, unsalted butter can be used in place of the coconut oil.

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