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.
Servings 11 large cookies
bowl and spatula
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.
Optional Buttercream recipe HERE.
Here's where to buy Otto's cassava flour. They provide the best price and free shipping.
Here's a good coconut butter. Or make your own!, directions here.
Here is a sustainable source for gelatin. Here is the grass-fed collagen I buy. Both of these links qualify you for my discount code. Type in BEAUTIFUL10 at checkout to get 10% off!
This is the world's best cookie scoop. It also makes a great gift for someone (including you) who loves baking cookies, muffins or scooping ice cream. Excellent quality and so useful.
Calories: 183kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Sodium: 144mg | Potassium: 38mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg