Paleo Pumpkin Cookies (Edit recipe)

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Soft and chewy these paleo cookies are easy to make and tasty. For a fun twist you can use them and make sandwich cookies.

10 minutes

22 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	77
Fat:	4 g
Carbohydrates:	9 g
Protein:	0 g
Cholesterol:	9 g
Sodium:	125 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 16

Ingredients

.25 cup Ghee
.66 cup Pumpkin Purée
1 whole Egg, room temperature
.5 cup Maple Sugar
1 tsp Pure Vanilla Extract
1.25 cups Almond Flour
.66 cup Tapioca Starch
1.5 tsp Pumpkin Pie Spice
.5 tsp Baking Soda
.5 tsp Baking Powder
.5 tsp Salt

Topping

1 Tbsp Maple Sugar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mixing bowl add all liquid ingredients and stir to combine.
Add the remaining ingredients and stir to combine.
Put in the refrigerator to chill for 10 minutes.
Preheat oven on 350 degrees.
Put a piece of parchment paper on cookie sheet.
Using medium size scoop put 8 cookies on cookie sheet and sprinkle with a pinch of maple sugar.
Bake for 11 minutes.
Let cool for 2-3 minutes before removing and doing the next batch.

Notes

If you don’t want the added sugar leave off the maple sugar on top before baking. You can use vanilla frosting to make an easy and sweet sandwich cookie. Store in airtight container at room temperature for up to 3 days or in freezer for up to one month.