Pumpkin Spice Cookies
Add a Note
My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 4405 |
| Fat: | 350 g |
| Carbohydrates: | 302 g |
| Protein: | 49 g |
| Calculated per 15 cookies. | |
Yield: 15 cookies
Yield: 15 cookies
Ingredients
- 1/2 tsp 1/2 tsp Baking Soda
- 1/2 cup 1/2 cup Coconut Oil, Organic
- 2 cup 2 cup Almond Meal/Flour
- 1 Tbsp 1 Tbsp Pumpkin Pie Spice
- 1/2 cup 1/2 cup Pumpkin Puree
- 1/2 tsp 1/2 tsp Salt
- 1/4 cup 1/4 cup Shredded Coconut, unsweetened, optional
- 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1/2 cup 1/2 cup Maple Syrup, Grade B
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350.
- Blend all ingredients in a large mixing bowl with a hand mixer.
- On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size).
- Bake for 30-35 minutes.
- Let cool and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Are the measurements right? I tried this last night (and the batter tasted incredible!) but the consistency was off…like it was too much flour or something. I tried turning them into cookies anyway and they completely crumbled… I thought the 2 cup may have been 1/2 cup with part of the numbers chopped off from printing the recipe but now I see it definitely says 2 cup…
These are my absolute favorite cookies. These are a hit with everyone who tastes them. I sometimes make them with blanched almond flour (nice fine texture) but they also work with the rougher almond meal they sell at Trader Joes (they come out more like an oatmeal cookie). I also had success using water and a couple squirts of stevia in place of the maple syrup since I’m trying to keep very low carb right now. It came out way better than I expected and my guests did not notice a difference.