Ingredients: Cookies
3 large eggs
1 can organic pure pumpkin purée
1/4 cup canned full fat coconut milk (shake well)
1/2 cup organic coconut or maple sugar
2 tbsp ghee or melted coconut oil
1 tsp vanilla extract
1 3/4 cup almond flour
1/4 cup tapioca flour
1/4 cup coconut flour
3/4 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp fine sea salt
Ingredients: Frosting
1/2 cup palm oil shortening at room temp
1/2 cup ghee or pasture raised butter at room temp
1/4 cup tapioca flour
3/4 cup powdered maple sugar or powdered coconut sugar ( to make your own powdered sugar, just simply blend regular coconut/ maple sugar in a high speed blender until smooth)
1 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp fine sea salt
Cookie Instructions:
1. Prepare cookies. Preheat oven to 350 F and line cookie sheet with parchment paper.
2. In large bowl mix together eggs, pumpkin purée, coconut milk, coconut sugar, ghee, and vanilla until smooth
3. In a separate bowl combine all flours, baking soda, pumpkin pie spice, cinnamon and salt. Stir well then combine with wet mixture stirring until fully combined.
4. Drop heaping tablespoon fulls of batter in to cookie sheet
5. Bake for 12-15 minutes, take out and let cool on pan for about 10 minutes. Next, transfer to cooling rack to cool completely.
Frosting Instructions:
1. In large bowl, combine palm oil shortening, ghee, tapioca flour, and powdered sugar. Beat with a hand held mixer at medium to medium high speed until smooth.
2. Next add vanilla, cinnamon and salt. Beat until smooth and creamy!!
3. With frosting blade (or even a regular butter knife), spread frosting generously on each cookie in a swirling motion. Sprinkle a little maple or coconut sugar on top!!!
Delish!!! So good for the heart and soul!! 💕😋
Nutrient Dense For The Heart and Soul 