Pumpkin Spicy Cookies Recipe

Name: Pumpkin Spicy Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base:; 1 cup soaked almonds; 2 cups pumpkin or sweet potato; 1/3 cup coconut flakes; Glue:; 1/3 cup flax seeds, ground; 1/3 cup coconut oil; Spices:; 1 tbsp cacao or carob; 1/2 teaspoon clove, ground; 1 ts cinnamon; 1/2 ts nutmeg

Servings: persons

Base:
1 cup soaked almonds
2 cups pumpkin or sweet potato
1/3 cup coconut flakes
Glue:
1/3 cup flax seeds, ground
1/3 cup coconut oil
Spices:
1 tbsp cacao or carob
1/2 teaspoon clove, ground
1 ts cinnamon
1/2 ts nutmeg

1
-Grind almonds in food processor
2
-Add other base ingredients and mix in food processor
3
-Grind flax seeds in coffee grinder
4
-Melt coconut oil in the sun preferably
5
-Mix all ingredients in food processor
6
Dehydrate in the sun or dehydrator.
7
9 hours on one side, turn over and 9 hours on the other side
8
Good tip: these cookies are great to make after you make almond and coconut milk. Use the remaining pulp, add coconut oil, flax seeds and pumpkin/sweet potato, spices and you're good to go!

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Base:, 1 cup soaked almonds, 2 cups pumpkin or sweet potato, 1/3 cup coconut flakes, and more.

Yes, Pumpkin Spicy 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.

Pumpkin Spicy Cookies

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