Ingredients
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Beat palm shortening, coconut oil, and coconut sugar until fluffy. Blend in pumpkin, eggs, and vanilla.
- Sift almond and coconut flour, then mix with cinnamon and nutmeg into wet ingredients until just combined.
- Scoop dough onto the baking sheet. Flatten each cookie slightly with wet hands.
- Bake for 9-11 minutes, until edges are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For the perfect texture, ensure your coconut oil is softened but not liquid, allowing it to cream well with the palm shortening.
- If you find your dough a bit too sticky, add another tablespoon of coconut flour until it's more manageable. I've had batches where the pumpkin puree varied in moisture, so adjusting the flour slightly can save the day.
- Store leftover paleo cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 2 months; just thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you find your dough a bit too sticky, add another tablespoon of coconut flour until it's more manageable. I've had batches where the pumpkin puree varied in moisture, so adjusting the flour slightly can save the day.
- Store leftover paleo cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 2 months; just thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.