Thursday, October 11, 2012
Paleo Sweet (ch)Eats: Pumpkin Cookies
I've had an itch to bake lately... maybe its the fall weather, the surplus of pumpkin in the markets, or maybe it's that I almost always have a hankering to bake. What can I say? It's like therapy for me. Anyhow, I've done pumpkin bread, muffin, brownies, and what I think is my most triumphant pumpkin related cavegirl experiment so far - the pumpkin roll. This time around, I decided to try a softer cookie of sorts. Hope you like it!
1 cup hazelnut flour
1/2 cup coconut flour
1 1/2 tspn baking powder
1 tspn baking soda
1 tbsp ground cinnamon
3/4 cup coconut palm/honey OR 2 ripe bananas
1/2 cup grapeseed oil OR applesauce
1 1/2 cup pumpkin
1 tspn vanilla extract
Optional mix-ins: 1/4 cup chopped dried cranberries, coconut flakes, pecans, walnuts, etc.
Note: I've included sweetener and oil alternatives for those on challenges or detoxes
Pre-heat the oven to 325F and line cookie sheets with parchment paper.
Sift together the flour, powder, soda and cinnamon. In a large bowl, beat the eggs and sweetener until light and smooth. Mix in the remaining wet ingredients until well blended. Slowly mix in the dry ingredients and then finally, fold in your optional mix-ins. (I was prepping the cookie dough while making dinner, so I chilled my dough in the fridge while I wrapped up my meal)
Use an ice cream scoop or tablespoon to scoop out even mounds of the "dough" onto the prepped cookie sheets. Bake for 25-30 minutes and let cool. These cookies are crispy on the outside and soft on the inside, best served as soon as they've cooled to touch.