Paleo Pumpkin Spice Cookies with Maple Frosting
There's a reason people go crazy for pumpkin spiced everything; the blend of cinnamon, nutmeg, ginger, and allspice really do create the feeling of Fall on your tastebuds.
These cookies. These cookies are one of the best things I've baked in a while, not saying that because I baked them. But they taste exactly how I wanted them to: a mix between a molasses cookie and a gingersnap, but chewy. They are like every Fall candle you've smelled, and then thought, I wish I had something that tasted like this smells. If that's ever happened to you, you need to try these!
PUMPKIN SPICE COOKIES (grain free, gluten free, nut free, dairy free)
4 EGGS
2/3 CUP COCONUT FLOUR
1/2 CUP PALM SHORTENING
1/4 CUP MAPLE SYRUP (OVERFLOWING A BIT)
2 TBSP PUMPKIN SPICE
1/8 TSP GROUND GINGER
1/4 TSP VANILLAMAX OR 1 TBSP VANILLA EXTRACT
1/2 TSP SEA SALT
CINNAMON SUGAR
1 TSP COCONUT PALM SUGAR
1/2 TSP CINNAMON
Preheat the oven to 350 degrees F. Beat the eggs, add in the rest of the ingredients, whisking as you go. When the whisk starts to get stuck in the batter, use a silicon spatula to scrape the bowl and form the cookie dough. Using a spoon, scoop similar size scoops of dough onto a parchment lined baking sheet. Roll the dough balls gently in your palms so they resemble a ball (not too much or they will melt), and then using your first three fingers, flatten down the cookies to about 1/4 inch thick. Sprinkle the cinnamon sugar over top before baking. Bake the cookies on 350 degrees F for 12 minutes.
MAPLE FROSTING
2 TBSP LET'S DO ORGANIC CREAMED COCONUT
1 TBSP MAPLE SYRUP
Boil a shallow pot of water, let cool for a minute or two and place the package of creamed coconut into the hot water to soften it. Alternatively, you can pop it into the microwave for 10-15 seconds for the same effect. After squeezing the package to blend it together, snip one corner of the creamed coconut and pour it into a bowl. Whisk in the maple syrup until it is combined. If the mixture hardens slightly, pop it back into the microwave for 10 seconds so it is pour-able. Drizzle the frosting over the cookies as soon as they come out of the oven for maximum flavor.
3 FINGERS PRESSED COOKIE DOUGH
CINNAMON (COCONUT) SUGAR DUSTED COOKIES
POURING WARM MAPLE FROSTING OVER HOT COOKIES RIGHT OUT OF THE OVEN
MAPLE FROSTED PUMPKIN SPICE COOKIES
PERFECTLY PAIRED WITH ROOIBOS TEA, WHICH IS EARTHLY WITH NOTES OF VANILLA. THE TWO TOGETHER IS THE PERFECT TREAT ON A FALL DAY.
GET THE INGREDIENTS RIGHT HERE
They really are simple to whip up if you have all of the ingredients ready. I made these in about 35 minutes from start to finish, fast enough so they were nearly done when my mom arrived for a visit. If you do decide to make them, tag me on instagram and twitter @nmcaruso with the hashtag #NMCfood. I love seeing you guys make these recipes!