Soft, chewy, and full of warming spices like ginger, nutmeg and cloves… what more could you want in a cookie? Thanks to a mixture of coconut and almond flour, plus prebiotic fibre and superfoods from fermented organic gut superfoods+, these cookies are FILLING! Take them with you on your outdoor fall adventures.
Ingredients:
1/2 cup coconut flour
1/4 cup almond meal (ground almonds/almond flour)
2 scoops fermented organic gut superfoods+ in unsweetened unflavoured
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 eggs
1/2 cup coconut oil, melted*
2/3 cup pumpkin puree
1/4-1/2 cup real maple syrup
1 tsp vanilla extract
Directions:
Preheat oven to 350F degrees. Grease a cookie sheet or line one with parchment paper.
Combine all the dry ingredients into a large bowl and set aside.
Combine wet ingredients into a bowl.
Combine the wet and dry ingredients together. Let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
Using small spoonfuls, place the batter onto cookie sheet.
Bake for 12-17 minutes (12 for convection, 17 minutes for regular oven).
Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author. A trusted nutrition expert, Joy has been featured in hundreds of publications both online and in print; and is a regular health expert on TV. Through her innate drive to inspire others, Joy has created numerous online programs and eBooks under JOYOUS U and is a faculty member at the Institute of Holistic Nutrition. Joy lives in Toronto with her husband Walker and their daughter Vienna.
