Pumpkin Spice Cookies

photo

Fall is here. And pumpkin just seems to go with the weather. Plus I opened the can of pumpkin by accident and had to do something…

Here’s the result. They’re soft cookies, a bit like a muffin top in consistency. And they didn’t last more than three hours. Spy slid the last two right from under his father’s nose.

 

Pumpkin Spice Cookies

Dry:

1 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp gound nutmeg

1/2 tsp salt

Wet:

2 eggs

1 can pumkin puree

1/4 cup coconut oil, melted (or butter, melted)

1/4 cup maple syrup

1 Tbsp vanilla extract

End additions:

chocolate chips (optional)

nuts (optional)

Preheat the oven to 350F. Mix wet in one bowl, mix wet in another. Combine. Drop cookies onto sheet so they are about 2-3 inches across. Press them down (they won’t flatten out much). Bake for 35-40 minutes.

 

One Comment  to  Pumpkin Spice Cookies

  1. chevy says:

    Hi, are you based in Jakarta?

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