It is winter and even though here in California, we don’t experience the icy cold winter weather, but it always feels good to bake and have some warm home made and healthy cookies in hand.

I usually use less processed sweeteners like 100% pure maple syrup or raw honey in my baking, but in this recipe, I have used Raw coconut sugar and below is the reason.

Proven health benefits of Raw coconut sugar:

Coconut sugar is a natural sweetener that yields some tremendous benefits that make it a much better choice than many other sweetener options. For instance, coconut sugar is better for diabetics and the gut than your normal, everyday sugar, and it holds trace amounts of vitamins and minerals. here are a few of the coconut sugars proven health benefits:

  1. It may help with diabetics: Studies have shown that Inulin, a fiber found in coconut sugar and coconut fiber, may help reduce the absorption of glucose therefore keeping glucose levels in check.
  2. Contains vitamins minerals and phytonutrients: According to the Food and Nutrition Research Institute (FNRI), coconut sugar contains Vitamins, minerals and phytonutrients. for example, it contains about twice more zinc and Iron than regular granulated sugar.
  3. It is good for gut: thanks to Inulin, once again. Inulin has the ability to stimulate the growth of intestinal bifidobacteria, commonly found in probiotics, which can provide an overall boost to the immune system.  Bifidobacteria help restore the good bacteria in the gut that may have been destroyed through chemotherapy, antibiotics and the like.

And here is the Gluten free pumpkin spice cookies recipe:

What you need:

  • 3/4 cup Raw almond butter
  • 1/2 cup pumpkin puree (you can use canned)
  • 2 Pasture raised eggs
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/3 cup coconut sugar
  • 3/4 Tsp. gluten free baking powder
  • 1 Tsp pumpkin spice
  • 1/2 cup raisins
  • Avocado oil spray as needed

Direction:

  • preheat oven to 350 degrees F.
  • In a large bowl mix together Almond butter, Pumpkin puree, and eggs.
  • Add coconut flour, almond flour, coconut sugar, baking powder, Pumpkin spice, and raisins and mix gently
  • Spray a baking sheet or a non stick cookie tray with avocado oil
  • place one large scoop of batter onto baking tray and flatten slightly (I used my Falafel scoop)
  • bake for 15 minutes or until the edges are golden but the center is slightly underdone
  • cool to room temperature, serve and enjoy

Nutrition fact (makes 15 servings):

  • Calories: 134.9
  • Protein: 4.5 g
  • Fat: 7.7 g
  • Carbs: 13.4 g
  • Fiber: 2.9 g
  • Sugar: 9.1 g

Watch the video below for visual presentation:

Stay happy and healthy

Roya

4 thoughts on “Gluten free pumpkin spice cookies

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