This recipe is adapted from Primal Palate's version.
This recipe is high in fiber and healthy fats, paleo and vegan.
It is best made one day in advance.
Makes about 30 medium cookies
2-1/4 cups raw almonds*
1/4 cup ground flax
1/4 cup shredded coconut**
1/2 tsp baking soda
1-1/2 tablespoon pumpkin spice
1/2 tsp salt
1/2 cup melted coconut oil
1/2 cup pumpkin puree***
1/2 cup maple syrup OR 1/4 cup plus 1 TBSP syrup and 3 TBSP water for a less sweet cookie
1 TBSP vanilla extract
**The coconut flakes add a mild flavor while adding texture. I haven't tried it, but you may be able to sub whole chia seeds or omit it if you dislike coconut.
***Of course, fresh is preferred for optimal flavor, but canned is good as well.
This recipe is high in fiber and healthy fats, paleo and vegan.
It is best made one day in advance.
Makes about 30 medium cookies
2-1/4 cups raw almonds*
1/4 cup ground flax
1/4 cup shredded coconut**
1/2 tsp baking soda
1-1/2 tablespoon pumpkin spice
1/2 tsp salt
1/2 cup melted coconut oil
1/2 cup pumpkin puree***
1/2 cup maple syrup OR 1/4 cup plus 1 TBSP syrup and 3 TBSP water for a less sweet cookie
1 TBSP vanilla extract
- Preheat oven to 350.
- Grind almonds into meal, the chunkier the meal is, the more textured the cookies will be.
- In a stand or hand mixer, combine the dry ingredients.
- Add wet ingredients and mix on medium until fully combined.
- Add to lined cookie sheets using a scoop, bake for 35-40 minutes.
- Allow them to cool completely and then transfer to cooling rack. They will be crumbly for a few hours, so I recommend making them a day or two in advance.
**The coconut flakes add a mild flavor while adding texture. I haven't tried it, but you may be able to sub whole chia seeds or omit it if you dislike coconut.
***Of course, fresh is preferred for optimal flavor, but canned is good as well.