Pumpkin Spice Cookies You Can Actually Eat! (Paleo, AIP, GAPS, V)

Pumpkin spice – an autumn right of passage. Everywhere I turn this time of year, there’s an ad or a sign advertising pumpkin spiced something. The problem is most, if not all are loaded with corn syrup, grains and/or chemicals. Libby’s got your back though because I’ve been working on a yummy pumpkin spice cookie treat you can actually eat! *applause* I hope you enjoy!

Pumpkin Spice Cookies You Can Actually EAT!

Libby
These are it! Healthy and delicious and best of all, grain/nut/dairy/egg free! #AIP, #GAPS

Ingredients
  

  • 1 1/2 cups pumpkin or butternut squash puree *bake squash then scoop out flesh
  • 1 cup coconut flakes
  • 1/3 cup coconut oil
  • 1/3 cup coconut flour
  • 2 tsp pumpkin pie Spice AIP: use 1 1/2 tsp cinnamon and 3/4 tsp ginger
  • 1/2 cup maple syrup or honey
  • 1 tbsp molasses omit if GAPS

Instructions
 

  • Preheat oven to 350' and line cookie sheet with parchment paper.
  • Toss everything into a food processor and process until well blended.
  • Scoop out in even amounts and flatten. **Libby's note: I really find this ice cream scoop easy to use as nothing sticks to it and everything is evenly sized.
  • Bake for 30 minutes. If you really want a crisper cookie, this is where you turn off the oven and allow the cookies to rest for an additional 30 mins. Otherwise, remove them after 30 mins and cool on a rack.
  • Store uncovered if you'd like a hard cookie, and covered if you'd like it softer.

Notes

I can't tell you how long these will keep because each test batch I made was gobbled up within a day. :-)

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