Super easy and delicious soft baked pumpkin cookies! They are Paleo, so they do not contain grains, gluten, dairy and no refined sugar. Pumpkin in a cookie form can be hard to master, because they usually turn out too wet or cakey. But these have just the right amount of crunchy vs chewy texture. Try adding in raisins or even chocolate chips for a twist!
INGREDIENTS:
1/2 cup (50g) almond flour
2 TB (15g) coconut flour
1/3 cup granulated erythritol
1/2 tsp b. Powder & b. Soda
Dash of salt
Cinnamon, ginger, nutmeg, PP spice to taste
1/4 cup (60g) pumpkin puree
1 whole egg (free range organic)
DIRECTIONS:
In a large bowl, combine all the dry ingredients and whisk together. Add the wet ingredients and mix again. Optional: chill for 10-15 minutes (I did not).
Line a baking sheet with parchment paper. Form into approx. tablespoon size balls (I used a food scale and measured mine to 20 grams each) then flatten slightly (they don’t rise or spread too much). Then place evenly apart on baking sheet.
Bake at 350F for 10-12 minutes. They will be still soft, so let them cool on the sheet before removing. Store in a glass container in the fridge, or can store in freezer.
NUTRITION INFO:
The Entire Recipe:
443 calories
22g protein
20g carbs (13g fiber 5g sugar)
32g fat
1 cookie:
37 calories
2g protein
1.5g carbs (1g fiber, 0.5g sugar)
2.5g fat
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