This recipe was inspired from a recipe of my Grandma’s Persimmon Cookies. It is a favorite recipe of my mom and dad’s but since they began eating healthier in June, I wanted to see if I could use healthier ingredients and still give them the cake-like cookie.
I didn’t have persimmons but canned pumpkin is similar in texture and it worked fine. I played around with the recipe and there are options for a gluten-free and no-egg.
Pumpkin Spice Cookies
2015-10-31 17:49:17
a healthier spice cookie
Ingredients
- 1 cup of organic canned pumpkin or 1 cup pureed persimmons (how to prep is in notes)
- 1 tsp salt
- 1 tsp soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 3/4 - 1 cup sugar (I used 1/3 cup organic coconut sugar and 1/2 cup of Wax Orchards Fruit Spread)
- 1 cage-free egg
- 2 cups of Gluten Free Flour (I used Cup4Cup) or flour of your choice
- 1/2 cup of organic coconut oil
- Nuts and Raisins, optional
Instructions
- 1. Move oven rack to middle and preheat to 375 degrees.
- 2. Line cookie sheet with parchment paper.
- 3. Warm coconut oil and set aside.
- 4. Mix all ingredients (except oil, raisins and nuts) until smooth, scraping sides.
- 5. Slowly add in oil until well incorporated.
- 6. Add in raisins and nuts, if desired.
- 7. Drop by Tbsp or use a small cookie scoop 2 inches apart.
- 8. Sprinkle with coconut sugar or sprinkles, if desired.
- 9. Bake for 8-11 minutes until golden brown. Will vary by oven.
- 9. Move to cooling rack for 5 minutes.
Notes
- Note - if you have an egg sensitivity, a flax egg works well. To replace egg, mix 3 Tbsp of water with 1 Tbsp of ground flax seed. Mix well and set aside for 5 minutes.
- Prepare the persimmons by washing them and removing their stems. Puree in a Vita-Mix, blender or food processor until smooth and creamy. Measure one cup of pulp out and set aside.
Deliciously Inspired http://www.deliciouslyinspired.com/
[…] Oh and the cookies – here is the recipe in case you want to give them a go using pumpkin or persimmons. Click HERE […]