3/4 cup fresh pumpkin puree
3 eggs
1/3 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup almond flour*
1/2 cup coconut flour (sifted)
1/2 cup tapioca starch
1 teaspoon baking soda
2-3 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/4-1/2 teaspoon ground ginger
pinch of sea salt
Preheat your oven to 350º. Line your baking sheet with parchment paper.
Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.
In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.
Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.
Bake at 350 for 15-18 minutes, until firm to the touch.
Remove from oven and let cool a little before topping with your glaze of choice.
3 eggs
1/3 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup almond flour*
1/2 cup coconut flour (sifted)
1/2 cup tapioca starch
1 teaspoon baking soda
2-3 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/4-1/2 teaspoon ground ginger
pinch of sea salt
Preheat your oven to 350º. Line your baking sheet with parchment paper.
Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.
In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.
Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.
Bake at 350 for 15-18 minutes, until firm to the touch.
Remove from oven and let cool a little before topping with your glaze of choice.
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