I posted my original pumpkin cookie recipe a little while back where I used unsweetened coconut flakes. Hubby loved the flavor but wasn’t a fan of the texture with the coconut flakes, so I started working on another version. After several revisions, I finally have the ultimate #grainfree Pumpkin Cookies! He and the kids are huge fans of these. Thankfully they are so incredibly easy to make, because they don’t last long in our house. (I’m embarrassed to admit that I actually hid them in the back of the fridge bc there are only a couple left 🤷🏻♀️) .
In a food processor, blend 1 1/2 cups pumpkin and 18 @madeinnature pitted dates until smooth. Add in 2 eggs, 1/2 cup @justins cashew butter, 1/4 cup @maranathanutbutters coconut butter, 2 tbsp @bobsredmill coconut flour, 1 tsp vanilla, 1/2 tsp baking soda, 1 tbsp pumpkin pie spice, and a pinch of sea salt and process until smooth, stopping occasionally to scrape down the sides. Use a cookie scoop to scoop the batter onto a prepared baking sheet. Flatten with a spatula if you prefer flat cookies. Bake for 18-20 minutes at 350 degrees. Cool completely before removing. Enjoy!