Autumn Spice Cookies

Have you had a chance to grab a copy of my first cookbook, Real Food Dinners for Two: Healthy Paleo Recipes at Home? This recipe can be found in the dessert section – plus several others that are my favorites! I don’t like to share too many recipes from the book on my blog as I want you to be able to justify paying for it – why buy when you can find the recipes for free? Find the book here at Amazon – its also a good gift option for that foodie in your life! 🙂

I know these are titled “Autumn” but these cookies would actually be great at any time. They feature some traditional Fall spices but they are just so darn tasty you wouldn’t want to limit enjoying them to a quarter of the year. These are actually made with sweet potato flour. I purchased it from Amazon out of pure curiosity. The flour itself is naturally gluten free. It provides a slightly sweet flavor and has a dense texture. Overall, I liked it. You don’t need to really manipulate a recipe’s ingredients too much to accommodate this gluten free flour. Due to its strong flavor, I haven’t really tried it in too many other recipes yet. I can say that it is delicious in this cookie recipe! Makes about 1 dozen cookies

Autumn Spice Cookies

1/4 cup raw honey
1/4 cup coconut sugar (or honey or even molasses)
1/2 cup palm shortening or butter
1 tsp vanilla extract
1/4 cup applesauce (or 1 egg)
1 cup sweet potato flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

  • In a mixing bowl, cream together honey, sugar and shortening until smooth and fluffy, about 2 minutes.
  • Add in vanilla extract and applesauce until smooth.
  • Add in flours, baking soda, salt, cinnamon, cloves and nutmeg. Beat until combined.
  • Using a cookie scoop, scoop out dough and place on a baking sheet lined with parchment paper. Gently press cookies flat using your palm.
  • Bake at 325F for about 10 minutes or until slightly brown. Let cookies cool completely on a wire rack or they will crumble easily.

*Use 1 1/4 cup all purpose flour (gluten-free or other) to replace the almond and sweet potato flour.*


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