Sunday, September 8, 2013

Pumpkin Spice Cookies

 great site if you want paleo and grain free recipes.
  • 2½ cups blanched almond flour, sifted
  • 2 tablespoons coconut flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • dash of sea salt
  • ⅓ cup grade B maple syrup (honey for SCD)
  • ½ cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon raw honey
  • 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
  • 2 tablespoons coconut milk
  • 1 teaspoon palm shortening or butter
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon vanilla beans (or ½ teaspoon vanilla extract)
  1. Preheat oven to 350 degrees F.
  2. Mix together the dry ingredients in a small bowl.
  3. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla.
  4. Slowly incorporate the dry ingredients into the wet while the mixer is running.
  5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
  6. Bake for 18 minutes at 350 degrees. Let cool completely.
  7. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.

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