16 Sep Pumpkin Pie Cookies
Oh, the deliciousness of pumpkin pie cookies! I love that these cookies aren’t super sweet, but sweet enough. I also love how my daughter, who is a seriously picky eater, loves these and she is getting an important veggie – PUMPKIN! Mom win, for sure! These cookies would also be super delightful if you wanted to make a classic organic cream cheese frosting to top them with! If you need a dairy free cream cheese try this brand. You better expect more pumpkin goodness because it is coming your way from now until the end of November!
Pumpkin is loaded with beta-carotene, vitamin E, vitamin C, B vitamins, potassium, and is definitely more of a starchy vegetable, as it’s more carbohydrate heavy with little protein and fats. Beta-carotene (which converts to vitamin A by an enzyme in the intestines) is known to keep your eyes healthy, as well as keeping your immune system healthy due to creating strong epithelial/mucous membranes. Vitamin C is known to keep your immune system in tip-top shape. Potassium is a major electrolyte in our body that plays important roles in nerve conduction, muscle contraction, heartbeat, maintaining acid/alkaline balance and even can help lower blood pressure.
Ingredients
- 1 1/2 Cup of Almond Flour
- 1/2 Cup of Coconut Flour
- 1 Cup of Organic Pumpkin Puree
- 8 Tbs Grass-Fed Butter
- 2 Pasture-Raised Eggs
- 1 1/2 tsp Cinnamon
- 3 Tsp Baking Powder
- 2 Tsp Pumpkin Pie Spice
- 1/2 Cup Raw Local Honey
- Couple Handfuls of Chocolate Chips
*Makes about 20 cookies!*
Directions
- Preheat oven to 350 degrees F.
- Melt the butter.
- Mix all ingredients into bowl with whisk, except chocolate chips.
- Once ingredients are well mixed, fold in the chocolate chips.
- Line a pan with parchment paper & take the mix into a spoonful for each cookie to place on pan.
- Bake each batch of cookies for about 15-20 minutes or until done.
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