These cookies are made with coconut flour which is not my favorite alternative flours. However, as I am on Nut-Free diet on the top of GAPS, I started trying all coconut flour recipes instead of almond flour. As not big fan of coconut flour, it is hard to find good recipes. Coconut flour has the smell (of course!) and the texture is very different that I don’t like.
This cookies still have coconut flavor, however, texture is nicer with pumpkin puree.
As usual, coconut flour recipes call it for lots of eggs in the recipe to make it to hold together. My 3-year old “helper” insisted to crack all 8 eggs for me, so FUN! lol
Made the taste even yummier for sure!
The night of Halloween, I always bake/steam the pumpkin to make puree every year. (A lot of work, Halloween is not my favorite event for this reasons) Measure it to freeze in a freezer bag for later use like this! Save money and time, most importantly, very Fresh and Safe.
1/2 cup ghee
1/2 teasp sea salt
1 1/2 tbsp cinnamon
1 teasp nutmeg
1 tbsp lemmon juice
2 cup pumpkin puree (unsweetened)
3 tbsp raw honey
2/3 coconut flour
- Preheat oven to 400ºF.
- Mix all ingredients in Vitamix/blender/food processor, adding coconut flour last. Using flexible spatula, pour into a bowl.
- Using small scoop or a Tablespoon, place equal scoops onto a parchment paper-lined oven tray, about an inch apart.
- Bake at 400ºF for 15 minutes max. Do not go over 15 minutes or the biscuits will get too dry.
- Serve warm with a dollop of butter/ghee, or can be stored (after cooling) in the refrigerator for up to 5 days.