Pumpkin Spice Cookies

Holisticole - Pumpkin Spice Cookies

Makes about two-dozen cookies

What you need:
1 1/4 cup light spelt flour
1/2 cup coconut sugar
1 egg*
1/4 cup coconut oil or grass-fed butter, lightly melted
1/4 cup sunflower seed butter
4 tablespoons pumpkin puree*
4 teaspoons Homemade Pumpkin Spice Blend
1/4 teaspoon himalayan salt
1/2 teaspoon aluminum-free baking soda

What to do:
- In a large mixing bowl, whisk together the lightly melted coconut oil or butter, sunflower seed butter, coconut sugar, pumpkin puree, spice, salt and baking soda. Add the egg and whisk until creamed and evenly combined
- Now using a wooden spoon, add spelt flour in batches and stir together until combined. Your dough should hold its shape when pressed
- Cover and chill the dough for at least one hour, preferably overnight
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper
- Carefully roll out your dough to between two sheets of parchment paper (anti-mess) generously sprinkle the bottom layer and the top of the dough with spelt flour to prevent sticking. Roll to be little thicker than 1/8 inch.
- Remove top sheet and, working quickly, cut out shapes*. Use an offset spatula to gently lift and transfer the cut cookies to the baking sheet, leaving an inch between for spreading
-Bake for 8-10 minutes or until they appear only slightly browned on the edges
- Let rest on the pan for 2-3 minutes, then transfer to a cooling rack, they will continue to firm up
-Store covered at room temperature for several days. Freeze for longer term storage

- Looking for an egg-free version? Make a flax or chia egg: In a large mixing bowl, mix 1 tablespoon of ground flax or chia with 1 1/2 tablespoons of water. Let rest for 5-minutes before using.
- Homemade Pumpkin Puree is so simple to make, simply preheat your oven to 400 degrees F, half or quarter a sugar/pie pumpkin, scoop out the seeds and arrange the pumpkin on a tray or baking dish. Roast for 60-minutes or until fork tender. Allow to cool before removing the skin and add to your food processor. Puree until a creamy and even consistency has been reached. Keeps for up to one-week in the fridge, or freeze!
- If you don't want to cut them out into shapes, roll out 1 tbsp bits of dough into balls and bake for 10-12 minutes
- If it's warm in your kitchen/home, you may need to pop the dough into the freezer after rolling out to allow it to firm up before cutting shapes

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