Pumpkin Cookies (Paleo)

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)

Ingredients:

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 egg

1 cup pumpkin

1/3 cup honey

1/4 cup plain, whole milk yogurt

1/2 tsp vanilla

1/4 cup dark chocolate chips

Directions: 

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.

Happy Holidays!

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No-Bake Pumpkin Cookie Dough Balls (Paleo)

Tragedy struck at my house a few days ago: my oven stopped working. Right before Thanksgiving too! Go figure. According to handyman dad, something behind the oven snapped or broke, meaning the whole oven has to be torn out of the wall for it to be fixed. Fun.

It made Thanksgiving this year especially fun too. Fortunately, my house has an in-law suite and I was able to run back and forth between my kitchen and my grandma’s tiny kitchen. So this year, I am thankful for my family, friends, and my gma’s oven 🙂

Since the death of my oven, I’ve been turning a lot to no-bake recipes. And since I have some left over pumpkin from Thanksgiving, I’ve been playing with pumpkin-y treats!

No-Bake Pumpkin Cookie Dough Balls (Paleo) 

Ingredients:

1/3 cup organic canned pumpkin

3 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup coconut flour

Optional: 2 tbsp chocolate chips and/or raisins

Directions: 

In a bowl, combine pumpkin, maple syrup, cinnamon, vanilla, and salt. Gradually mix in coconut flour. Add in chocolate chips and/or raisins, if desired. Store in the fridge.

Trying to use up your leftover turkey too? Try these! 

Chicken/Turkey and Chard Pie with Yogurt Crust

Turkey Tortilla Soup