As with most Paleo baked goods, these are the very best on the same day they are baked. I’ve noticed that Paleo baked goods dry out faster than their non-Paleo counterparts.
I love to make cookies like these to put in my children’s lunches, because they taste good, so they are motivated to eat the healthy part of their lunch, but because there are healthy things with substance in them too, like pumpkin and almond flour.
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These are not too sweet, full of pumpkin spice flavor and have that cake-y texture that you would expect from a pumpkin cookie.
- 1 cup Almond Flour
- 1/3 cup Tapioca Flour
- 1 ½ tsp Pumpkin Pie Spice
- ½ tsp Real Salt
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 Egg
- ¼ cup Pumpkin Puree (canned is fine)
- 2 Tbl Apple Sauce
- 2 Tbl Honey
- 1 Tbl Coconut Oil
- ½ tsp Vanilla
- 2/3 - 3/4 cup Paleo Chocolate Chips more or less depending on your preference
Preheat the oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper.
Scoop about 2 T. rounds of dough 2 inches apart on prepared baking sheet.
Bake in preheated oven for 8-9 minutes.
Store in an airtight container. Best eaten same day made.