Paleo Pumpkin Molasses Cookies
Soft, chewy cookies are always hard to resist, especially when pumpkin and molasses are involved. The warm spices make every bite feel cozy, and they're a wonderful addition to holiday cookie trays or an afternoon coffee break.
Servings: 12
Ingredients
- 1 1/4 cup blanched almond flour
- 1/3 cup coconut flour
- 1 /2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 3 tbsp coconut oil*
- 1/4 cup coconut sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1/4 cup organic sugar or coconut sugar for rolling optional
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, mic together dry ingredients: blanched almond flour, coconut flour, baking soda, spices, and salt.
- In a larger bowl, beat together coconut oil (make sure it's not melted), coconut sugar, egg, pumpkin puree, molasses, and vanilla extract with an electric mixer.
- Now slowly pour dry ingredients into wet and continue to mix until no dry pockets remain. Let the dough rest in the fridge for at least 15 minutes.
- Roll dough into small balls, and then gently roll in sugar (if using). Place approximately 2 inches apart on a baking sheet. Gently flatten with the back of a spoon or small glass.
- Transfer to the oven and bake for 10 - 12 minutes (depending on oven). Remove from oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before eating.
Notes
*BE SURE TO USE COCONUT OIL AT ROOM TEMPERATURE!!