Soft & Chewy Pumpkin Spice Cookies

  • 24 cookies

Soft, chewy, and full of warming spices like ginger, nutmeg and cloves… what more could you want in a cookie? Thanks to a mixture of coconut and almond flour, plus prebiotic fibre and superfoods from fermented organic gut superfoods+, these cookies are FILLING! Take them with you on your outdoor fall adventures.

 

Ingredients:

  • ½ cup coconut flour
  • ¼ cup almond meal (ground almonds/almond flour)
  • 2 scoops fermented organic gut superfoods+ in unsweetened unflavoured
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 4 eggs
  • ½ cup coconut oil, melted*
  • ⅔ cup pumpkin puree
  • ¼-½ cup real maple syrup
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350F degrees. Grease a cookie sheet or line one with parchment paper.
  2. Combine all the dry ingredients into a large bowl and set aside.
  3. Combine wet ingredients into a bowl.
  4. Combine the wet and dry ingredients together. Let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
  5. Using small spoonfuls, place the batter onto cookie sheet.
  6. Bake for 12-17 minutes (12 for convection, 17 minutes for regular oven).
  7. Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer.