How To: Make Paleo Pumpkin Cookies

This is a modification from a recipe courtesy of The Girl Who Went Paleo which can be found here. She characterizes them as Breakfast Cookies but I make them smaller and add them as a treat to any meal. Here's what you'll need.


Materials

• Large mixing bowl
• Knife
• Measuring cups
• Teaspoons and Tablespoons
• Cookie sheet
• Parchment paper
• Spoon

Ingredients

• 1/4 cup pureed pumpkin (not the pumpkin pie in a can)
• 1/2 cup almond butter (I make my own at Whole Foods)
• 1/4 cup of honey (this is half of what the original recipe calls for--makes cookies less sticky)
• 1 tsp vanilla
• 1 cup of almond flour
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 cup of organic rasins
• 1/4 cup of while chocolate chips
• 1/4 cup of dark chocolate chips
• 1/4 cup of walnuts
• 1/4 cup of sliced almonds

Note: I usually make a triple batch as the organic pumpkin I use comes in 1.5 cup packaging, however when I made these I used triple everything except for the nuts, raisins and chocolate chips which I only doubled. These are excellent chilled and keep very well in the freezer. Sometimes I just sneak one out of the freezer for a snack!

Directions

Preheat the oven to 350. Line a cookie sheet with the parchment paper. Mix all of the wet ingredients in the bowl first. Here are the wet ingredients, unmixed and mixed.










Add all the dry ingredients and mix again. Here are the dry ingredients, unmixed and mixed.

Scoop the batter into your desired size and flatten to taste as these cookies do not spread on their own. See the unbaked and baked versions below. Bake for 10-15 minutes depending on thickness.

Remove from cookie sheet 2 minutes after cooling and place on cooling rack. Here's the finished product--enjoy off the cooling rack or place in an airtight container and refrigerate/freeze for later.