AIP Pumpkin Cookies (Paleo | GF | egg-free | nut-free)
Paleo & AIP Pumpkin Cookies are a soft, autumnal cookie — delicious and not too sweet. Filled with warm fall spices, here's a treat to enjoy as a snack, afternoon tea item or dessert. This recipe is grain-free, gluten-free, egg-free and nut-free.
Line a cookie sheet with parchment paper. Preheat oven to 325 degrees Fahrenheit.
Combine dry ingredients in a large bowl: cassava flour, coconut flour, collagen, maple sugar, gelatin, spices, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients: pumpkin, warm coconut butter, coconut oil, liquid sweetener and apple cider vinegar.
Pour the wet ingredients into the dry ingredients, folding together thoroughly without over-mixing.
Using a 2-ounce (or 3 Tablespoon) cookie scoop (see Recipe Notes), mound cookie dough onto cookie sheet, spacing apart by 1". Take 3 wetted fingers and press down on each cookie to flatten slightly.
Bake in preheated oven 12 to 15 minutes, until golden brown around the edges and golden brown on top. (See photos below.) If you wish to frost with AIP Buttercream, first allow cookies to fully cool.
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