Coconut Flour Pumpkin Raisin Cookies (original) (raw)
I admit, Martha was my inspiration…
The first time I made Iced Pumpkin Raisin Cookies, I was 10 and got the recipe from a Martha Stewart magazine. Chock full of white flour, refined sugar and dairy – all the ingredients my body no longer obliges – they tasted like a warm hug. I think I made four batches in the course of a week. I also proudly brought a batch to our family Thanksgiving gathering, cradling them tenderly in my lap the whole ride to my grandma’s house.
I developed these Paleo Pumpkin Raisin cookies last year to indulge my seasonal craving. They are just as tasty as the original version, featuring warm spices, chewy raisins and a silky vanilla icing.
About the Ingredients
Coconut Flour – Coconut flour is my flour of choice for grain free baking. You can find it here or in any health food store. Unlike almond flour, which contains problematic enzyme inhibitors and inflammatory fatty acids (read why I avoid almond flour here) , coconut flour provides only healthy fats as well as fiber and protein to fill you up.
Eggs – Every time I post a recipe with eggs, I’m asked about a substitute. Because this recipe uses 100% coconut flour, it’s probably not going to work with an egg substitute unless you do some serious tweaking and experimenting. If you’re looking for an egg/dairy/nut/grain free cookie recipe for fall, try my Banana Ginger Cookies.
Coconut Butter – The key to the creamy icing is coconut butter, a puree of coconut meat. Don’t confuse coconut butter with coconut oil… think about the difference between almond oil and almond butter. You can make your own coconut butter in a food processor (directions here) or purchase it (I recommend this brand).
Moist and flavorful, you won't believe these cookies are grain and dairy free. If desired, use 1/2 to 3/4 tsp. of pumpkin pie spice in place of the cinnamon and nutmeg.
For the cookies
- 2/3 cup coconut flour available here
- 1/4 cup + 2 Tbs. coconut oil
- 2 eggs
- 1/2 cup pumpkin puree
- 1/4 cup raw honey or pure maple syrup
- 1/2 tsp. baking soda
- 1/2 tsp. raw apple cider vinegar
- Pinch of unrefined salt
- 1/2 tsp. ground cinnamon
- Pinch of freshly grated nutmeg
- 1/2 tsp. vanilla extract
- 1/2 cup organic raisins
For the frosting
1/4 cup coconut butter not coconut oil, I recommend this one
1/4 cup raw honey or pure maple syrup
2 tsp. coconut milk or milk of choice
1/2 tsp. vanilla extract
Preheat the oven to 350. To measure the coconut flour, fluff flour with a fork then scoop the measuring cup and level. Don't pack the flour, or the cookies will be too heavy.
Have all ingredients at room temperature and then stir together until well combined. If ingredients are not at room temperature, the batter will not combine because the coconut oil will clump. You can melt the coconut oil to help it mix together well.
Flatten balls of dough on a parchment paper lined baking sheet. I recommend making them smaller than the cookies in the picture - the bigger the cookies, the more fragile. I suggest using 1 Tbs. of dough per cookie and just flattening it slightly.
Bake for 18-20 minutes, until golden around the edges. Cool cookies completely before frosting.
To make the frosting, have the ingredients at room temperature. Stir together until creamy. You may need to add another teaspoon or more of coconut milk for a spreadable frosting. Frost cookies before serving. Cookies and frosting should be stored separately. These cookies freeze relatively well.
Let us know how it was!
