Soft Baked Paleo Pumpkin Spice Cookies

Soft Baked Paleo Pumpkin Spice Cookies

Soft Baked Paleo Pumpkin Spice Cookies – Free from dairy, grains, gluten
Makes: 12-15

INGREDIENTS


1 large egg
1/4 cup tahini (or other nut butter)
1/2 cup plain puréed pumpkin
3/4 cup coconut sugar (substitute equal amount xylitol to make these sugar-free)
2 cup almond flour
2 Tbsp baking soda
1 heaping tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger

METHOD


Preheat oven to 350F. In a large bowl combine all the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and mix until incorporated. Using a small ice cream scoop (or preferred size spoon) place equal amounts of batter on a lined baking sheet (do not flatten the dough!). Bake for 15min or until bottoms are golden. Cool and drizzle👌🏻For the drizzle I just melted some coconut butter with a bit of coconut oil (this thins it out to make a glaze) and drizzled it on top!

 

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Soft Baked Paleo Pumpkin Spice Cookies

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Simple Stories: Dishes

Simple Stories: Dishes

I think of anxious thoughts a bit like dishes stacked on top of each other, piling up until they begin to lean and wobble. As thoughts accumulate and clutter in the mind, things can begin to feel uncertain, overwhelming, and unsteady. We can get so carried away with the question of “what if” that we cannot comprehend all the possible outcomes. It can be challenging to disassemble a stack of thoughts, but with gentle encouragement and self-compassion it is possible. We rarely need all the dishes in our cabinets anyway🥣

Simple Stories: Dishes

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Double Chocolate Zucchini Muffins

Gluten-Free Double Chocolate Zucchini Muffins

Gluten-Free Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins – Free from dairy and gluten
Makes: 12

INGREDIENTS


DRY INGREDIENTS
1/3 cup Dutch processed cocoa powder
1 3/4 cup gluten-free oat flour (look for certification, otherwise there might be cross contamination)
1 cup whole GF oats
2 tsp baking powder
1 tsp baking soda

WET INGREDIENTS
1 heaping cup mashed banana (about 3 medium bananas)
1 heaping cup shredded & pressed zucchini*
1/2 cup dark maple syrup
2 eggs
1/2 cup dark chocolate chunks

METHOD


Preheat oven to 350F. Combine dry ingredients in one bowl and whisk wet in a separate bowl. Mix wet into dry and fold in the chocolate chunks. Using an ice cream scoop or large spoon, divide batter into 12 lined muffin tins. Bake for about 20 minutes or until firm in the middle. Cool on a wire wrack and store in an airtight container or freeze them for later! Tell me, what are you doing with all your freshly picked zucchini?

NOTES


*It’s important that you squeeze as much water as possible out of the grated zucchini. In order to do this you want to place the grated zucchini in either a nut milk bag (you can find these at most health food stores), cheese cloth, layered paper towel, or a clean hand towel. Use both hands to squeeze out the liquid over the kitchen sink or a bowl.

 

Hey, did you give this recipe a try?

Be sure to let me know your thoughts! Leave a comment below and/or share a photo on Instagram using the hashtag #courtsholisticife.

 

Gluten-Free Double Chocolate Zucchini Muffins

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