Good morning, everyone! I hope that all of you had a happy Thanksgiving, replete with great food and fun with family and friends.
I had a glorious time in bed with the flu. I know, boo hoo. But at least my husband and son escaped to visit my in-laws before I could pass it on to them.
I’m finally feeling like eating again, so to celebrate, I made some cookies. Specifically, pumpkin cookies made with coconut flour that are already making me feeling healthier as well as happier.Using coconut flour instead of grain flour renders these cookies light and cakey; maple syrup gives them a distinctive fall flavor without being overly sweet (i.e., feel free to eat one or two of these for breakfast :))
My apologies for keeping this post short, but it’s back to bed for me, along with a cup of tea and two more of these cookies. Safe travels home!
- ⅔ cup coconut flour
- 2-1/2 teaspoons pumpkin pie spice
- ¾ tsp baking soda
- ½ teaspoon fine sea salt
- 1 large egg
- ¾ cup canned unsweetened pumpkin
- ⅓ cup virgin coconut oil, melted
- ½ cup pure maple syrup or honey
- 1 tablespoon vanilla extract
- Optional: green pumpkin seeds (pepitas)
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the coconut flour, pumpkin pie spice, baking soda and salt.
- In a medium bowl, whisk the egg, pumpkin, coconut oil, maple syrup, and vanilla until blended. Add to the flour mixture, stirring until combined.
- Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
- Bake in preheated oven for 15 to 20 minutes or until the tops of the cookies are just set and golden brown. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
- Repeat with remaining dough.
Substitution: An equal amount of melted, unsalted butter can be used in place of the coconut oil.