PALEO SOFT PUMPKIN COOKIES

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INGREDIENTS

COOKIES

1. 1 1/4 cup almond flour
2. 2 tablespoons coconut flour
3. 1/4 cup coconut sugar
4. 1 teaspoon pumpkin pie spice
5. 1/2 teaspoon cinnamon
6. 1/4 teaspoon salt
7. 1/2 teaspoon baking soda
8. 1 large egg, room temperature
9. 2 tablespoons maple syrup
10. 2 tablespoons melted coconut oil
11. 1/4 cup canned pumpkin

FROSTING

1. 1/4 cup coconut butter
2. 3 tablespoons maple syrup
3. 1/8 teaspoon salt
4. 1 teaspoon vanilla
5. 1-2 tablespoons water

Easy Lemon Truffle

INSTRUCTIONS

1. Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
2. In a large bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, cinnamon, salt and baking soda. Add in the egg, maple syrup, coconut oil, and pumpkin. Mix well until no dry spots remain.
3. Divide into 10 spoonfuls, about 1 heaping tablespoons each. Roll into a ball and press down slightly. Bake 10-12 minutes. Let cool and then add the frosting.
4. Once cool, make the frosting. In a small bowl, combine coconut butter, maple syrup, salt, and vanilla. Stir and add water as needed to thin out. It should be thick enough to spoon on the cookie and not run off.
5. These are best kept in the fridge.

Chocolate Chip & English Toffee Cookie Bars

For more detail realfoodwithjessica.com

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