You’ll be so surprised how much your kids will love these cookies. Even though they are made with pumpkin puree, they are also made with 2 of my favorite ingredients; coconut palm sugar (available in our store) and coconut oil (excellent for your health)…Chef Maria
1/2 cup coconut palm sugar
1/3 cup virgin coconut oil
1/3 cup pure pumpkin puree (make sure it’s well drained)
1 teaspoon vanilla extract
1 1/2 cups (144 grams) blanched almond flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons or 1/2-ounce unsweetened chocolate, finely chopped
2 tablespoons raisins or dried currants
2 tablespoons raw pumpkin seeds
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
With an electric mixer on medium speed, beat together the coconut sugar, coconut oil, pumpkin puree, and vanilla until creamed. Add the almond flour, cinnamon, baking soda, and salt. Beat to combine. Stir in the cacao nibs, raisins, and pumpkin seeds by hand.
Roll tablespoons of dough into balls. (The dough may be soft and slightly sticky. If it feels very sticky and difficult to work with, stir in a bit more almond flour.) Place the balls 2 inches apart on the baking sheets. Using your palm or fingertips, flatten each ball to about 1/3-1/2 inch thick.
Bake for about 12 minutes until golden brown. Cool completely. Store in an airtight container at room temperature for up to 1 day. (Freeze for longer storage.)
Makes 20-22 cookies