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Thumbprint pumpkin pie cookies
Ingredients
Cookies:
2
cups
almond flour
1
large
pasture raised egg
substitute flax egg
1
Tbsp
maple syrup
1/3
cup
Vanilla bean ghee (not melted)
substitute coconut oil
Pinch
of salt
1
tsp
baking soda
Pumpkin pie filling:
1/2
cup
pumpkin puree
2
medjool dates soaked overnight
2
tsp
vanilla extract
1
Tbsp
pumpkin pie spice
2
Tbsp
full fat coconut milk
1/2
tsp
cinnamon
Instructions
Cookies
Mix everything in a bowl and let sit in fridge for at least an hour
Roll into balls, with your thumb press down, add to a lined baking sheet, bake 350 for 8-10 minutes.
Pumpkin pie filling
In food processors or a high powered blender process everything.
Let sit in fridge while cookies cook.
Once cookies cool, add 1 Tbsp of the pumpkin pie filling
Drizzle with melted raw coconut butter
Notes
Store in airtight container in fridge.