Using pumpkin puree to keep the cookie tender, this easy recipe is completed by raspberry jam
Using pumpkin puree to keep the cookie tender, this easy recipe is completed by raspberry jam—Autoimmune Paleo Lifestyle
Makes: 12 cookies
cup coconut oil melted
cup coconut sugar
cup coconut flour
cup pumpkin puree
tablespoons powdered arrowroot
cup raspberry jam
In This Recipe
- Melt Coconut oil and set aside.
- Add coconut flour, oil and sugar to food processor along with arrowroot, salt, pumpkin puree. Blend just until mixed.
- With clean hands, form into tablespoon sized balls on a parchment lined cookie sheet. With you thumb, imprint the cookies to fit a dollop of raspberry jam. Set on cookie sheet and finish forming all the cookies. Fill with jam and bake at 350 degrees for 25-30 min. Check around 20 minutes in to make sure jam is not oozing out. If that happens, take cookies out of oven. Let cool and store in an airtight container on counter for up to 4 days.