No mess up Pumpkin molasses cookies

Pumpkins are more than just a Halloween project. They’re amazing to add to many recipes. I decided to experiment my pumpkin cookies this past thanksgiving weekend on my family because my youngest and me love them, but does other people love them too. Well it’s unanimous, its a winning recipe. I decided to try many variations of this pumpkin cookie and every time they turned out great. I used different flour combinations, but I always used half coconut flour. I wanted to be able to feed them to anyone with allergies so I used sorghum flour instead of almond flour and used ground flaxseed and water to make an egg alternative. I used crappy dollar store measuring cups and the handles broke off so when I was measuring the flour I thought I was measuring 1/4 cup, I was actually using 1/3 cup and I realized after but they still turned out great. I also want to mention that fancy molasses taste way better than cooking molasses. I also tried unsulphured blackstrap molasses and it was really good too. I don’t think you can mess up these cookies.

1 egg or 1 Tbsp ground flaxseed with 3 Tbsp water and let sit for 5 minutes

1 cup pumpkin puree

2 Tbsp melted coconut oil

1 or 2 Tbsp molasses

1/2 tsp vanilla

1/4 cup coconut sugar

1/4 cup almond flour or another kind

1/4 cup coconut flour

1 Tbsp cinnamon

1 tsp pumpkin pie spice or use a spice you like

1/2 tsp baking soda

Beat wet ingredients in a large bowl, and mix dry ingredients into wet.

Scoop dough cookie size onto a baking sheet with parchment paper.

preheat oven to 350 and bake for about 25 minutes.

Makes 12 cookies.


Roast pumpkin ahead of time. Cut the top off so that it is easy to scoop out seeds and the top stays on. Sprinkle the inside with cinnamon and put the top back on and roast at 375 for about 35 minutes. When cooled the skin should peel off easy and puree the pumpkin and put them in 1 cup glass containers in the fridge or it freezes well so you can make cookies whenever.

Butternut squash soup

Always a hit with my kids! My daughter licked her bowl clean and that’s how you know it’s really good soup! I love making soup because there are so many benefits like finishing off extra veggies, lots of health benefits and I make a big batch to eat for leftovers. Feel free to add more or less of something, also cauliflower is a great addition or use leeks instead of onion.

In a big pot start by frying coconut oil with an onion for 2 minutes, then add Celery for a couple more minutes, then add Butternut squash and carrots for a few more minutes then add garlic, salt, pepper and herb de province, until you smell the garlic. Add broth and simmer until veggies are tender. Cool for 10 minutes then blend. My blender works better than my food processor. It’s a bit of a challenge transferring the soup so use a large glass bowl or large glass measuring cup. If you have an immersion blender you can use it.
Coconut oil
1 Large onion chopped
3 Celery stock chopped
2 Carrots chopped
2 Garlic chopped
1 Butternut squash chopped
1/2 cup of white beans
Salt or herbamare
Herbes de provence
1 carton chicken or vegetable Broth
I use the beans as added protein and creaminess. Feel free to substitute with potatoes or cauliflower and sprinkle with hemp seeds later for added protein.