Pumpkin Spice Cookies (grain-free)
These soft-batch style, grain-free pumpkin cookies are delicious to enjoy any season of the year. Making them in the Fall with homemade purée is highly recommended for the best flavor.
Ingredients
- 1 1/2 cups pumpkin purée
- 1 1/2 cups arrowroot powder
- 1/4 cup grassfed butter
- 1/4 cup expeller pressed coconut oil
- 1 egg preferably pastured or free range
- 3/4 cup sucanat or coconut sugar
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp ceylon cinnamon
- 1 tsp ground allspice
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions
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Preheat oven to 350 °F/177 °C
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Process all ingredients together in a food processor until smooth.
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Form ping pong sized balls from the dough on greased and lightly floured cookie sheets (expeller pressed coconut oil and arrowroot flour recommended).
Alternatively, make one giant cookie and shape the batter with a knife into a pumpkin with a stem. This saves time and works well if you prefer a cookie cake.
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Bake cookies for 5 minutes. Remove from the oven and press down each pumpkin cookie with a fork. Skip this step if you made a cookie cake with the batter.
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Return cookies to the oven and bake for an additional 20 minutes.
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Remove cookies from the oven, cool and serve.
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Store cookies in airtight containers in the refrigerator for up to a week.