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- 1 cup pumpkin puree (I used canned organic)
- 2 Tbls powdered arrowroot
- pinch salt
- 1/4 cup coconut oil (melted)
- 1/4 cup maple, date or sucanat sugar
- 1/2 cup coconut flour
- 1 cup raspberry jam
Put all but jam in food processor and blend just until mixed.
With your clean hands, roll into a tablespoon sized ball and use your thumb to create a thumbprint for jam.
Place cookies on a parchment lined cookie sheet and fill each cookie with about 2/3 teaspoon of jam. Bake at 350 degrees for 25-30 min.
Check cookies around the 20 min. mark to be sure jam is not oozing too much out of the cookies.
Take out at around 25-30 min. mark.
Let cookies cool and store in airtight container on counter for up to 4 days.