These were an interesting paleo experiment. My main reason for trying these was, in truth, to try out a super fine almond flour from Honeyville Farms. It’s amazing! The texture (at least in these cookies), was incredibly close to wheat flour (much closer than Bob’s Red Mill almond flour- the most ubiquitous kind available it seems). These are great; they aren’t over the top sweet and they stay incredibly soft. Thanks to the coconut oil, they didn’t dry out at all, even over the 3 days they lasted in my house in an unremarkable Tupperware container on the counter. I could see this recipe turning out great as a loaf bread instead of a cookie- if anyone tries it that way before I do, let me know! Since they aren’t dessert-level sweet, they were great for breakfast with coffee. I’d like to add nuts to them next time around to- I think it would really compliment the flavor profile. The original recipe from Multiply Delicious also had a Paleo Pumpkin Ice Cream recipe if you’re feeling adventurous- yay for ice cream sandwiches!
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice, plus more for sprinkling on tops of cookies
- 1/2 cup pure pumpkin puree
- 1 small ripe banana, mashed
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/3 cup coconut oil
- 1/2 cup Enjoy Life Chocolate Chips (optional)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a large bowl whisk together the almond flour, baking soda, salt, and pumpkin pie spice.
3. In a small bowl mix together pumpkin puree, mashed banana, maple syrup (if using), vanilla extract.
4. Mix wet ingredients into dry ingredients and stir until combine. Then add melted coconut oil and stir to incorporate. If you are using chocolate chips stir those into the batter.
5. Drop spoonful of batter (about 1 to 2 tablespoons in size) onto prepared baking sheet. Sprinkle the tops of the cookies with additional pumpkin pie spice. Bake cookies for 25 to 30 minutes until golden.
6. Cookies are best kept in a airtight container in the refrigerator.