It’s pumpkin season, and these cakey cookies will satisfy your sweet tooth without being overly sugary. And because they’re paleo-friendly, your blood sugar won’t get all wacky when you eat these delicious treats. They’re gluten free, grain free, and dairy free — but packed with mellow pumpkin yumminess. They’re also super easy to make and are filled with really clean ingredients. Enjoy!
Ingredients:
4 tablespoons of maple syrup
4 tablespoons of melted coconut oil (or avocado oil if you’d rather)
2 tablespoons of pumpkin puree
1 egg
1 egg white
1 1/2 cups of Bob’s Red Mill Paleo Baking Flour (this one is a must. Subbing out won’t work with this recipe)
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of coconut sugar
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
For the outer sugary yumminess:
2 tablespoons of coconut sugar
1 teaspoon of cinnamon
Instructions:
*In a large bowl, mix together pumpkin puree, coconut oil (or sub avocado oil), maple syrup, egg white, and egg
*Stir in paleo baking flour, baking powder, baking soda, coconut sugar, cinnamon, and ginger
*Cover the bowl and place the dough in the refrigerator for an hour (Don’t skip this step! It’s necessary to help the dough set up properly)
*Preheat the oven to 350 degrees Fahrenheit
*Grease or line a cookie sheet and put it off to the side
*In a smaller bowl or on a plate, mix together the outer sugary mixture of coconut sugar and cinnamon. Set aside for a bit.
*Remove the dough from the fridge. Grab a bit of dough and shape into one-inch balls.
*Gently roll each ball into the outer sugary mixture, placing them onto the cookie sheet a few inches apart. Using your palm, slightly press down on the cookie dough balls to flatten them a bit.
*Bake for 10-15 minutes, depending on your oven. (I cooked them for 11 minutes and they turned out super cakey and soft.)