Makes about 2 dozen cookies
I NEVER LIKED the taste of pumpkin until I was an adult. Nowadays, I make everything with it! A vital binder for those who love to bake but are allergic to eggs, pumpkin is packed with fiber and vitamin A. And the hazelnut flour in the cookie adds healthy anti-inflammatory oils and a beautiful flavor. These cookies are one of the top sellers at my bakery. We top them with cinnamon sugar or even dip them in chocolate.
1 cup cassava flour
¼ cup coconut flour
¼ cup hazelnut flour
½ cup arrowroot starch
½ cup coconut sugar, date sugar, or maple sugar
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
¼ teaspoon freshly grated nutmeg
Pinch of ground cloves
½ teaspoon Himalayan salt
¾ cup organic pumpkin purée
⅓ cup real maple syrup
6 tablespoons palm shortening
3 tablespoons unsweetened applesauce
In a medium bowl, combine all the dry ingredients (through salt) and whisk to get out all lumps. In a separate large bowl, combine the remaining ingredients and mix in a stand mixer or with a hand mixer.
Pour the dry ingredients into the wet a little at a time, combining as you go. Refrigerate for about 30 minutes or longer.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper (or bake in 2 batches).
Scoop up a teaspoon at a time of the batter and place on the lined baking sheet. Bake for about 20 minutes, until the cookies are firm to the touch but not too hard. Remove from the oven and allow to cool.