Paleo Pumpkin Cookies (Grain Free)

by Sarah Grain Free, Recipes, Snacks and TreatsComments: 80
pumpkin cookies
Pumpkins Are Not Just for Decoration!

When I make pumpkin cookies for my kids, I prefer to make them grain free to mix things up.

While we are fortunate not to have any grain allergies in our home, I still try to limit the grain based foods because our culture is so super saturated with grain foods everywhere you turn and this is not in any way how Traditional Cultures consumed their grains!

Most folks do not realize how incredibly dependent their diet is on grain based foods until they try to cut them out or simply cut them down. I know I was shocked when I first tried to reduce grains down to a moderate level such as how they were traditionally consumed.

I love this particular pumpkin cookies recipe not only because it is grain free, but also because it includes a vegetable!

As we all know, all those wonderful minerals in veggies are not absorbed that well without the presence of a healthy fat, so these pumpkin cookies also include plenty of butter and coconut oil as well.

Gorgeous pumpkins are everywhere this time of year, so take advantage of the local bounty in your neighborhood and make a batch of delicious pumpkin cookies for your family that will both nourish and delight their tastebuds!

Paleo Pumpkin Cookies (Grain Free)

Makes about 2 dozen pumpkin cookies

Ingredients

1 1/2 cups baked pumpkin or sweet potato (or a combination if you would like to get 2 veggies into your kids at once!)  Make sure the flesh is firm and not too runny else your dough will be too wet!

1 1/2 cups arrowroot powder, almond flour, pecan flour or a combination (where to find)
1/4 cup softened grassfed butter or ghee (where to find)
1/4 cup coconut oil (where to find)
3/4 cup sucanat or sustainably sourced palm sugar (where to find)
1 egg
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1/2 tsp sea salt

Instructions

Process all ingredients together in a food processor until smooth.  Form ping pong sized balls on cookie sheets lined with parchment paper.   Bake at 350F/177 C for about 20 minutes.   After 5 minutes in the oven, press down each pumpkin cookie with a fork and then finish baking.

You can also get really creative and use a pumpkin shaped cookie cutout for making these cookies.

Cool and serve.   Store pumpkin cookies in airtight containers in the refrigerator.

 

Sarah, The Healthy Home Economist

Picture Credit

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