I’m home for the holidays, taking a much needed break from big(ger) city living, and spending my time at home, watching romantic comedies with my mom. It’s funny how every time I walk through the front door of my parents house, I revert back into 16-year old me. I kick my shoes off at the front door (and conveniently forget to put them away), throw all my stuff into my old room (onto the floor in a nice heaping pile), and curl up on the couch with my parents and talk their ears off. I feel like I’m absolved of all real life responsibilities: no more rent, no more work. Instead I can raid the fridge for snacks, binge watch TV, and hang out with all of my brothers.
That sounds like a great way to spend the weekend, if you ask me.
Especially if you throw in Thanksgiving-y foods and desserts. Like pumpkin pie. I love pumpkin pie.
That brings me to these cookies.
I also love me a good gingerbread molasses cookie. In fact, I think gingerbread cookies might be my all time favourite kind of cookie. The chewy, spicy kind. Yes please.
So it seems like quite the natural fit to combine pumpkin pie + gingerbread together, no? A magical, festive combination to get you from Thanksgiving to Christmas.
These gingerbread cookies are paleo, and filled with a pumpkin pie puree. I find that if you make these a day before, they taste even better, as all the flavours melt together, similar to a macaron. They become quite addictive.
I think I’ll keep this week’s post short + sweet, because I know you all have lives and are most likely getting together for family gathering-type occasions. And I would oh so hate to take you away from that.
But if you are just hanging around, let me know: what are your favourite fall foods? Favourite desserts? What speaks to you now that there’s a crispness in the air, and the sweet smell of cinnamon wafting out of every coffee shop?
Because I’m always thinking about food. So I want to know.
Happy holiday weekend fellow Canadians!
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 3 tbsp molasses
- 3 tbsp coconut oil, melted
- 1 egg
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1/4 cup pumpkin puree
- 2 tbsp coconut milk
- 2 tbsp coconut sugar
- 2 tsp coconut flour
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Whisk together all dry ingredients. In a separate bowl, whisk together wet ingredients. Combine wet into dry and mix until dough forms.
- Roll out 1 tbsp cookies onto parchment paper. Press down and bake at 350F for 9-11 minutes.
- Whisk together all ingredients. Spoon mixture onto bottom of cooled cookie and top with another cookie.