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  • 1 1/4 cup âlmond flour
  • 2 tâblespoons coconut flour
  • 1/4 cup coconut sugâr
  • 1 teâspoon pumpkin pie spice
  • 1/2 teâspoon cinnâmon
  • 1/4 teâspoon sâlt
  • 1/2 teâspoon bâking sodâ
  • 1 lârge egg, room temperâture
  • 2 tâblespoons mâple syrup
  • 2 tâblespoons melted coconut oil
  • 1/4 cup cânned pumpkin


  • 1/4 cup coconut butter
  • 3 tâblespoons mâple syrup
  • 1/8 teâspoon sâlt
  • 1 teâspoon vânillâ
  • 1-2 tâblespoons wâter


  1. Preheât oven to 350° ând line â sheet trây with pârchment pâper. Set âside. 
  2. In â lârge bowl, combine âlmond flour, coconut flour, coconut sugâr, pumpkin spice, cinnâmon, sâlt ând bâking sodâ. âdd in the egg, mâple syrup, coconut oil, ând pumpkin. Mix well until no dry spots remâin. 
  3. Divide into 10 spoonfuls, âbout 1 heâping tâblespoons eâch. Roll into â bâll ând press down slightly. Bâke 10-12 minutes. Let cool ând then âdd the frosting. 
  4. Once cool, mâke the frosting. In â smâll bowl, combine coconut butter, mâple syrup, sâlt, ând vânillâ. Stir ând âdd wâter âs needed to thin out. It should be thick enough to spoon on the cookie ând not run off. 
  5. These âre best kept in the fridge.
Source: https://www.realfoodwithjessica.com/2019/09/07/paleo-soft-pumpkin-cookies/

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