Patience is a virtue that I am very, very bad at remembering when I bake cookies. I taste the batter at different steps, try a cookie the second a batch comes out of the oven, and then of course scarf down a few more even before remembering to pour a glass of milk.
These fantastic pumpkin cookies will certainly have you impatient for more, but first, you must let them cool. Not just “cool until they don’t burn your tongue off” but fully cool, ideally for at least an hour or two. If you eat these cookies fresh out of the oven, you won’t get to fully appreciate this rich cookie. It takes resting for the flavors of this cookie to intensify and sweeten, and for the texture to become deliciously dense and moist. Once these things happen, these paleo pumpkin cookies, adapted from a recipe from Everyday Paleo, are a phenomenal fall treat.
1 cup almond meal*
½ cup finely chopped walnuts
1 tbsp cinnamon
½ tsp baking powder
1 cup canned pumpkin or freshly cooked and mashed pumpkin
¼ cup coconut milk
3 tbsp real maple syrup
½ cup raisins
While your oven preheats to 400 degrees Fahrenheit, mix dry ingredients in a large bowl. Whisk egg, coconut milk, and maple syrup in a smaller bowl, then combine with dry ingredients and mix well. Add pumpkin and stir until combined. Drop cookies by heaping tablespoon onto a greased baking sheet. Dough will not spread much during baking, so leaving 1″ between cookies is just fine. Flatten slightly and cook for about 20 minutes.
After removing from oven and allowing to cool for a moment, transfer cookies to a cooling rack. Once cookies are cool to the touch, enjoy! Their texture and flavor will just keep improving overnight.
*Almond meal can be made by pulsing untoasted almonds in your food processor.
Adapted from Everyday Paleo’s recipe for Laura’s Amazing Cookies