SIBO Friendly Pumpkin Spice Cookie Recipe
Following a therapeutic diet for SIBO or other gut issues can be difficult during the holiday season. But don’t despair because there are plenty of recipes out there for SIBO friendly desserts! Try this Pumpkin Spice Cookie recipe and don’t feel left out at dessert time.
Pumpkin Spice Cookies with Vanilla Cinnamon Icing
2½ cups blanched almond flour, sifted
2 tablespoons coconut flour
1½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon cardamom
dash of sea salt
⅓ cup grade B maple syrup (honey for SCD)
½ cup pumpkin puree
1 teaspoon vanilla
1 tablespoon raw honey
2 tablespoons coconut butter (also called coconut manna or creamed coconut)
2 tablespoons coconut milk
1 teaspoon palm shortening or butter
⅛ teaspoon cinnamon
⅛ teaspoon vanilla beans (or ½ teaspoon vanilla extract)
Preheat oven to 350 degrees F.
Mix together the dry ingredients in a small bowl.
In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla.
Slowly incorporate the dry ingredients into the wet while the mixer is running.
Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
Bake for 18 minutes at 350 degrees. Let cool completely.
While the cookies are cooling, make the icing by pureeing all the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.
Variations – Skip the glaze and add chocolate chips or raisins to these cookies.
AUTHOR: Danielle Walker – AgainstAllGrain.com