Pumpkin, it’s a superfood that we never get tired of. While most people typically think of pumpkin during the Fall, we enjoy it year round in our home. Pumpkins are packed with nutrients, and are a great source of beta-carotene which our bodies convert to Vitamin A. High in fiber, Vitamin B, C, and E, pumpkins are also a good source of potassium, riboflavin, manganese, folate, iron, and phosphorus. And while we’re talking about pumpkins, don’t forget the seeds. Also packed with nutrients; magnesium, zinc, tryptophan and omega 3’s, pumpkin seeds make a great on the go snack.
These cookies are packed with protein and fiber, but if you like your cookies sweeter increase the amount of sweetener or add a bit of stevia. Vegan friends, simply omit the pastured butter and substitute with Coconut Oil. These cookies are very moist, so store leftovers in an airtight container in the refrigerator.
1 Cup Blanched Almond Flour
1/4 Cup Hemp Hearts
1/4 Cup Tapioca or Arrowroot Flour
1/4 Cup Unsweetened Desiccated Coconut
1/4 Cup Coconut Sugar
1/2 Cup Organic Pumpkin Puree (homemade or canned)
1/4 Cup Pastured Butter or Coconut Oil (melted)
2 Tablespoons of Maple Syrup or Raw Honey
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Sea Salt
2 1/2 teaspoons Organic Ground Cinnamon
1/2 teaspoon Organic Ground Ginger
1/4 teaspoon Organic Ground Nutmeg
Dash of Organic Ground Cloves
Dash of Organic Ground Allspice
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper
In a medium sized bowl add all the dry ingredients: the almond flour, tapioca (or arrowroot), hemp hearts, desiccated coconut, coconut sugar, cinnamon, clove, ginger, nutmeg, allspice, sea salt and baking soda and baking powder.
Mix the dry ingredients with a fork or whisk to combine, breaking up any lumps.
Add the pumpkin puree, melted butter (or coconut oil), and Maple Syrup to the dry ingredients mixing to combine with a spoon or an electric hand mixer.
NOTE: At this point you should feel free to taste the batter and adjust the spices and level of sweetness for your taste.
Use a cookie scoop or drop the dough by heaping tablespoon onto the parchment lined cookie sheet. (my cookie scoop holds 2 tablespoons).
Gently flatten the cookie with the palm of your hand.
Bake for 15 to 20 minutes or until the bottoms begin to turn light brown.
Allow the cookies to cool on the cookie sheet for a few minutes, then transfer to a cookie rack to cool completely.