Over the weekend I attended the second installment of my BePeace Foundations classes.
The BePeace Path: Creating Peace with Others.
BePeace is a synergistic skill set that combines coherence and connection to build social and emotional intelligence. This combination allows us to access our natural wisdom and compassion, which efficiently shifts us from stress to peace. — Rasur Foundation International
It was amazing.
I learned SO much.
We had a small group, so I decided to make some coconut flour pumpkin cookies to share with the group. And because I rarely follow directions, I revamped the recipe to use less maple syrup.
This recipe used only 1/4 cup of maple syrup.
Surprisingly, halving the sweetener didn’t really affect the taste of the cookies. They were still perfectly sweet.
- ½ cup coconut flour
- ¼ cup maple syrup
- ½ cup canned pumpkin
- ½ cup butter, melted
- 1 Tbsp vanilla extract
- 1 Egg
- ½ tsp sea salt
- ½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup bittersweet chocolate chips
- Preheat the oven to 350 F
- In a large bowl, mix the melted butter, pumpkin, maple syrup, egg and vanilla until well combined
- In a small bowl, mix the coconut flour, baking soda, salt and spices.
- Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps
- Add your chocolate chips
- Plop on a parchment lined baking sheet (I scooped the dough, rolled it into a ball with my hands and flattened out into a cookie shape)
- Bake for 15 to 20 minutes--until the tops of the cookies are golden brown.
- Gently move to a wire rack to cool (the cookies will be delicate when they first come out of the oven.
I’ll probably never go back to the original recipe– this one was just sweet enough!
Have you made pumpkin cookies yet this year?