It’s fall y’all! I know that’s super corny but I can’t stop saying it. That crispy, cool nip is in the air. Pumpkins are dotting my neighbor’s stoops, Halloween decorations are making an appearance and I want to add pumpkin to all my recipes. First up is a batch of cookies.
Grain free baking is no easy task. I did tons of careful research before embarking on this cookie recipe. In terms of grain free options, four types of flour replacements are predominately used: almond or other nut flour, coconut, tapioca and arrowroot. Most recipes call for a combination of almond and coconut to achieve the right consistency. That poses a problem for me though. I’ve finally succumbed to the fact that nuts can’t be a part my diet. Nuts and seeds are a main cause for my terrible psoriasis and eczema. I had to find an almond flour replacement.
Arrowroot and coconut flour worked well together in this recipe. The consistency is soft, yet not crumbly. They stay together really well even when I dipped them in coconut milk. Coconut flour is quite particular so please follow this recipe exactly. Make sure to accurately measure it and then sift. Just 1 tsp more or less can lead to a failed cookie. Good luck and let me know how they turn out for you!
6 tbsp coconut oil – melted
1/2 cup fresh pumpkin puree (learn how to make your own here)
1/2 cup coconut milk
4 tbsp maple syrup
1 cup coconut flour – sifted
1/4 cup arrowroot flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp cardamom
1/2 tsp nutmeg
►Preheat oven to 350 degrees
►In a large bowl, beat the eggs together with the oil, pumpkin, milk and maple syrup.
►Using a separate bowl, combine coconut flour (don’t forget to sift it!), arrowroot flour, baking soda, salt and all spices. Stir to combine.
►Pour the dry ingredients into the wet ingredients. Slowly stir until everything is just combined. Make sure you do not over-mix the batter.
►Roll cookies into balls and flatten them a bit. They will not spread out while baking. The shape you make them is how they will come out of the oven. Place on a cookie sheet lined with parchment paper.
►Bake for 15 minutes. Remove from oven and allow to cool for 10 minutes. Enjoy with a drizzle of maple syrup or honey.