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Primal Pumpkin Spice Cookies

September 3, 2013

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As everyone is assumably aware, Labor Day weekend has just passed us by; And with that, summer has unofficially ended. While I know that may sound depressing, I know full well that people are already getting really impatient for Autumn. And how do I know this, you ask? Because, now is around the time people everywhere, that don’t live under a rock, start going apeshit over the return of the Starbucks Pumpkin Spice Latte.

Yep. The (as I’ve recently learned, this beverage is taking social media by storm) #PSL is back. Everyone rejoice.

Okay, so I’m a bit of a curmudgeon when it comes to the topic of insanely caloric sugar-fueled and overpriced beverages. But don’t get me wrong, I’m a huge fan of pumpkin and pumpkin spice-flavored things! I also really appreciate pumpkin’s ability to conform to my mostly-paleo standards (see: my primal pumpkin pie).

Anyway… ’tis the season, so this weekend I decided on a whim to whip up a batch of these primal cookies I’ve been eyeing. However, instead of going with the chocolate chips, I opted to add in some pumpkin pie spice and join the masses in the fall-flavor craze (Despite the fact that it was 90° and humid the next day). They came out pretty good, with a moist and cakey texture that actually reminded me a bit of a whoopie pie! Which then led me to want to make some paleo pumpkin filling to go full-whoopie next time I bake these! (If anyone tries that, let me know!)

Primal Pumpkin Spice Cookie (makes 1 dozen)

  • 1 cup raw almond butter
  • 1/4 cup raw honey
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice

Preheat oven to 350 degrees F, and line 2 baking sheets with parchment paper.

Whisk together all ingredients until well blended. The dough will be a bit runny. Using a cookie scoop or regular spoon, scoop 2-TBSP amounts of batter onto the parchment, 1 inch apart. Then, using a knife or spatula, carefully spread the cookies out a bit. It helps a little to wipe a small bit of coconut or other oil onto the knife to avoid the batter from sticking to it.

Sprinkle a little extra pumpkin pie spice on top of each cookie before baking in the oven for 8-10 minutes, just until the cookies are set.

Remove them from the oven, and let them sit for 15 minutes to make sure they set up.

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8 Comments leave one →
  1. September 3, 2013 7:53 pm

    As a fellow hyper-caloric, artificially flavored beverage curmudgeon, may I suggest an alternative: Make a latte (your choice of milk, I love this one with coconut creamer.) Add cinnamon, nutmeg and a hint of cloves to the coffee before brewing. Add a little more over the top afterwards. Sweeten if you want (I never do.) It’s a #PSL without the pricetag, the sugar, or the weird ingredients! Perfect for sipping with these heavenly looking cookies!

    • September 3, 2013 8:02 pm

      Yep I’ve totally done that! Thats the funny thing about the PSL, its actually just a pretty basic latte with a squirt of artificially flavored pumpkin syrup and a sprinkle of spice.

  2. September 6, 2013 1:18 am

    I wont pay for such overpriced beverages like starbucks lattes or ice blended
    these cookies on the other hand sounds great and i always have a sweet spot for spiced cookies, They do sound perfect for a pumpkin whoopie pie!

  3. September 11, 2013 3:13 pm

    Great recipe!I can’t wait to try.
    I make my own version of a pumpkin spice latte. It’s pretty good. 🙂

  4. October 7, 2013 4:25 am

    I think my brother will love these – he is very conscious of his health and always prefers nut butter to dessert. Thanks!

  5. October 23, 2013 11:14 pm

    nice one

  6. Linda permalink
    November 16, 2013 4:57 pm

    These were absolutely delicious! I used the crunchy raw almond butter. The batter was not runny at all. Very, very thick and sticky actually. So good, I accidentally made a meal out of them! Yum!

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