Time to join the blogging world’s festivities and post my holiday recipe! And what is more holiday-ish than cookies!?
I know, I know. Everybody has had their fair share of cookies by now, but these cookies have actually kept me a bay from eating any other this season. Chewy and soft with a pumpkin flavor, I’ve been munching on these instead of the sugar-filled goodies. Plus, the recipe yields 25 decent-sized cookies- distributing the honey to a small amount per cookie.
Bonus: You can store these in the freezer and take them down as desired. They thaw very nicely! (Although, I just eat them straight from the freezer 😉 )
Pumpkin Cookies (Paleo)
(Makes 25 cookies)
1/4 cup coconut flour
1/4 cup tapioca flour
3 tbsp GROUND flaxseed- do NOT omit! (helps thicken batter)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cardamom
1 cup pumpkin
1/3 cup honey
1/4 cup plain, whole milk yogurt
1/2 tsp vanilla
1/4 cup dark chocolate chips
Preheat the oven to 375 (Note: it is very important that the oven is at this temperature! I tried experimenting with lower and higher, and it did not work well flavor-wise )
In a food processor, mix together coconut flour, tapioca flour, flaxseed, cinnamon, baking soda, salt, nutmeg, and cardamom. Add in egg, pumpkin, honey, yogurt and vanilla and blend altogether. Stir in chocolate chips by hand. Let sit for 5 minutes to thicken.
Drop batter onto parchment covered-baking pans. Bake in the oven for 20 minutes for the bottom rack, and 25 minutes for the top. Check near the 20 minute mark to prevent burning.