I found this great recipe from Tropical Traditions, but made some revisions to make it more sugar friendly. I use coconut palm sugar as it's a great low glycemic alternative (especially when dealing with diabetes). Here is my variation to "gingerbread cookies":gluten_free_cookies_pumpkin_gingerbread

  • 1 1/2 cups pecan pieces
  • 1/2 cup organic coconut palm sugar
  • 1/4 cup arrowroot flour
  • 2 tablespoons of coconut four
  • 1 1/2 heaping teaspoon cinnamon
  • 1/2 teaspoon nutmeg 
  • 1/4 heaping teaspoon ginger 
  • 1/4 teaspoon cloves
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg (I used a duck egg) 
  • 1/2 cup organic pumpkin 
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla

Quick Baking Instructions: 

  1. Preheat oven to 375 degrees 
  2. In a food processor, grind pecans until the start to clump together 
  3. Mix together all dry ingredients 
  4. Add pumpkin, egg, coconut oil, and vanilla extract 
  5. Mix and then drop on parchment paper 
  6. Bake for 12-14 minutes
  7. Makes 15 cookies 

 

 

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