When I make cookies for my kids, I prefer to use grain free recipes if at all possible.
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 cookie 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 this cookie recipe also includes 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!
Pumpkin Cookies (Grain Free)
Makes about 2 dozen cookies
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
1/4 cup softened grassfed butter or ghee
1/4 cup coconut oil
3/4 cup sucanat or palm sugar
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
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 for about 20 minutes. After 5 minutes in the oven, press down each 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 cookies in airtight containers in the refrigerator.