Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet or line one with parchment paper.
Step 2
Combine
Coconut Flour (60 g)
,
Almond Meal (25 g)
,
Almond Meal (15 g)
,
Ground Cinnamon (8 g)
,
Ground Ginger (2 g)
,
Ground Nutmeg (1 g)
, and
Ground Cloves (as needed)
into a large bowl and set aside.
Step 3
Combine
Eggs (4)
,
Coconut Oil (120 mL)
,
Canned Pumpkin Purée (150 g)
,
Maple Syrup (60 mL)
, and
Vanilla Extract (5 mL)
into a bowl.
Step 4
Combine the wet and dry ingredients together, then let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
Step 5
Place by small spoonful the batter onto cookie sheet.
Step 6
Bake for 12-17 minutes. I used my convection oven setting and they were done at 12 minutes, but add 5 more minutes if you don't have a convection oven.
Step 7
Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer. Enjoy!
