Grain Free Pumpkin Praline Cookies


2½ Cups Blanched Almond flour
2 Tablespoons Coconut flour
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Cardamom
Pinch of Sea Salt
1/3 Cup Maple Syrup or Honey
½ Cup Pumpkin Puree
1 Pastured Egg
3 teaspoons Vanilla Extract



Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Combine dry ingredients in a small bowl.
In the bowl of a food processor, add the maple syrup, pumpkin, egg, and vanilla and pulse.
Add the dry ingredients into the wet while the food processor is running on low till combined.
Scoop balls of dough (approximately 2 tablespoons) and place on cookie sheet.
Press down lightly with your palm to flatten.
Bake for 18 to 20 minutes.
Cool cookies completely on the cookie sheet.

Praline Ingredients:
1/3 Cup Coconut Cream (or Heavy Cream)
3/4 Cup Chopped Pecans
1 Cup Maple Syrup
1 Tablespoon Pastured Butter
2 teaspoons Vanilla Extract
Pinch of Sea Salt

Praline Directions:
While the cookies are cooling make the praline topping
In a large heavy bottomed pot boil the coconut cream, maple syrup and salt over medium heat until your candy thermometer reaches 240 degrees.
Remove the pot from the heat.
Stir in the vanilla and whisk until creamy.
Stir in pecans, and working quickly top the cookies with spoonfuls of the mixture.
Leftover praline mixture can be spooned onto a parchment lined cookie sheet until dry (30 minutes) then wrapped in parchment paper and stored in an airtight container.

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