I work retail, so at this point in the year holiday decorating is in full swing! The last week of September I was decorating Christmas trees, and last week we set up flannel sheets and throw blankets. I can’t believe it!
I really do love fall. The crisp air. The pumpkin flavored treats. Wearing boots and sweaters. About this time in the year I am ready. Im ready to get the pumpkin decorations out, and eat some warm crockpot dinners and holiday cookies! I’m really feeling the holiday spirit. The only problem is where I live it’s still 90 degrees outside!
All week I have been thinking about how my paleo diet is going to fit in at Thanksgiving dinner. How will I ever avoid all of the sugar?
Sitting at soccer practice on Wednesday, I decided to make it a personal challenge to create or find a delicious paleo fall dessert that everyone at thanksgiving dinner will love. Tonight I tried out a pumpkin coconut cookie recipe and it is definintly in the running! They have just a hint of pumpkin flavor, and a great soft texture. Mmmm. Even my husband, who does not like pumpkin flavored anything seemed to enjoy them! Here’s the recipe:
2 cups almond flour
1/2 cup tapioca flour
1/2 cup pumpkin purée (canned is ok)
1/2 cup unsweetened shredded coconut
1/2 cup melted grass fed butter
1/2 cup raw honey
1/2 cup raisins or dried cranberries
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
Preheat oven 350 degrees
Combine all dry ingredients in a bowl
In separate bowl combine all wet ingredients
Combine wet and dry together (I added a little more almond flour because it seemed too moist)
Spoon onto parchment lined baking sheet
Bake 17-20 mins