Pumpkin Bread And Soft Pumpkin Cookies – a delicious recipe with coconut oil, sorghum flour, tapioca starch, baking powder, salt, coconut sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325. Bring a small pot of water to boil if you need to melt the coconut oil. When the water comes to a boil, add the coconut oil jar to the pot of water (removed from the heat, do not put the jar in the pot while it's on the burner) and let it melt.
2
Mix dry ingredients together in a large bowl.
3
Add the pumpkin, coconut nectar and vanilla. When most of the coconut oil is softened, or there's at least a good amount of liquid at the bottom of the jar, pour 4 tablespoons of melted oil into the mixture.
4
Stir everything to fully combine.
5
Pour into greased (with coconut oil) bread pan and cook for 30 minutes.
6
To make cookies: place spoonfuls on a baking sheet and bake for 10-12 minutes.
7
The cookies are done after 10-15 minutes. The bottoms should be firm but I like them best when the tops are still fairly soft, but you may like them well-cooked.
442
kcal
Calories
15
g
Fat
72
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tablespoons melted coconut oil, 1 1/2 cups sorghum flour, 1/2 cup tapioca starch, 1/2 teaspoon baking powder, and more.
Yes, Pumpkin Bread And Soft Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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