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Chewy Pumpkin cookies

Chewy Pumpkin cookies

Makes 18 cookies

Men 3 cookies + 2 scoop protein

Women 2 cookies + 1 scoop protein

small-snickerdoodle

Ingredients
  • 2 c Almond meal/flour
  • 1 tsp Coconut flour
  • 1 heaping tsp plus 1 tbsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1/4 tsp Baking soda
  • 2 tbsp plus 1 tbsp Coconut palm sugar or maple sugar
  • 1 Egg, room temperature
  • 1/2 c Pumpkin butter
  • 1/4 c coconut oil
Directions
  • Preheat oven to 350 degrees
  • Cover cookie sheet with parchment paper
  • Mix flours, salt, baking soda, 2 tbsp sugar and the tsp of pumpkin pie spice in a medium bowl
  • In a small bowl mix together the egg, pumpkin butter, and shortening
  • Add wet ingredients to the dry and mix thoroughly
  • Refrigerate for 20-30 minutes
  • While the dough is chilling add the remaining sugar and pumpkin spice to a small bowl and stir to mix
  • Scoop the dough with a small cookie scoop to make them uniform and roll in the sugar/spice mix
  • Place 2 inches apart on the cookie sheet
  • Once the sheet is filled, lightly press down on each cookie with the bottom of a glass as these cookies will not spread much
  • Bake for 8-10 minutes (mine were at 8 and came out perfectly chewy)
  • Let cool on the cookie sheet for 5 minutes before transferring to wire rack
  • Store in an airtight container, room temp for 2 days or refrigerate for up to a week (they won’t last that long!)

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