Whenever I make cookies my husband request that I make “big” cookies and I rarely do that. I find grain free cookies hard to make really big and honestly, I like small cookies most of the time. I think it may be a form of portion control. When I was testing out this recipe I noticed that I was able to shape this batter easily in to whatever shape and size I wanted. The pumpkin helped it hold its shape while baking. I made just one jumbo cookie my first batch to surprise my husband and he was so excited so I decided to try making them all that way. The pumpkin and coconut flour gives this cookie a more cake like texture with a hint of caramelization from the coconut sugar. It’s like an oatmeal cookie meets a muffin top. Hmm…that may be a weird analogy but that is what comes to mind. You definitely don’t have to make these cookies jumbo but I think it is a nice change from the tiny bite-size ones! Enjoy!
Garlic & Rosemary Slow Roasted Tomatoes are a flavorful alternative to canning for preserving tomatoes. Toss with spaghetti squash for a quick, elegant side dish, or use as the ultimate condiment atop chicken, steak, or pork tenderloin.
Homemade hot sauce is so easy and delicious you'll never want to buy the stuff again. Variations from mild to insane, there's a hot sauce for everyone!
A fun paleo-friendly cookie dough for little fingers. This dough can be rolled and molded to make fun shapes and creations. They are delicious and kid-friendly too!