Paleo Pumpkin Cookies


  • 1/4 cup coconut oil, melted
  • 3/4 cup coconut sugar
  • 3 tbsps pumpkin puree
  • 1 egg
  • 1 tbsp of Blackstrap Molasses (we have blackstrap molasses at our store)
  • 1 tsp pure vanilla extract
  • 1 1/2 tapioca flour
  • 2 tbsps almond flour (we have almond flour at our store)
  • 1 tsp baking soda
  • 1/8 tsp fine grain salt
  • 1 tsp Wagco Korintje Cinnamon
  • 1/2 tsp nutmeg


In a mixing bowl, with an electric mixer beat together your melted coconut oil and coconut sugar, add the egg, pumpkin, molasses, and vanilla extract until well combined. Once combined add the tapioca flour, almond flour, baking soda, salt, cinnamon, and nutmeg to the egg mixture. On medium speed beat until everything is fully mixed together. Cover the dough and place in the refrigerator for at least 10 minutes. While the dough sets preheat your oven to 325* and line your baking sheet with parchment paper. Scoop out 1 tbsp of dough and roll into a ball and then place on your baking sheet. Press the dough down slightly so you get less of a rounded top. Bake cookies for 8-10 minutes until they become slightly brown. Allow cookies to cool and enjoy!



*Picture is just for a reference, Recipe may not look exactly like this!*

Photo by Buenosia Carol on

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