To cook a squash or pumpkin, put it whole into the oven. Cook on 350° for an hour or so. You should be able to poke your fork in easily when it's done. Then you can cut the squash and scoop out the seeds and stringy parts.
1/4 cup coconut oil
1/3 cup pumpkin puree
3 eggs
1/4 cup honey
1/2 tsp vanilla
1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
1 1/2 tsp pumpkin pie spice
Preheat oven to 350° and grease your cookie sheet.
Combine wet ingredients in a large mixing bowl.
Combine dry ingredients in small bowl.
Blend or whisk dry ingredients into wet, making sure no lumps remain.
Let batter sit for a couple of minutes to thicken. Dough should be soft but hold its shape when scooped.
Bake 17-20 minutes. Cookies will be set and very lightly browned.
You can top with some cream cheese frosting.
1 package cream cheese, softened
honey to sweeten
vanilla extract
Blend cream cheese and honey. Let it cool in fridge before frosting.
Recipe adapted from Elana's Pantry
1 comment:
Pumpkin anything is great!
Thanks for linky to THIS WEEK'S CRAVINGS! (next week's theme is National Men Make Dinner.... let's see if we can get lots of men in the kitchen cooking!)
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