We had planned on pouring the basement floor today, but it’s snowing here. 72 hours ago I was working out – and sweating – outside in shorts and a sports bra. Typical March in MO.
My food blogging situation is less than desirable rn. Our internet connection here at our rental is the slowest of all times, all of my pretty plates and bowls are packed away, and we don’t have much by way of natural lighting. However, these little bites of pumpkin magic were just way too good to keep to myself.
Oh, and did I mention one of the small humans dropped my laptop and shattered half of the screen? Really need to get that fixed….
A family friend passed this recipe along to me at the gym #fitfoodiesunite
A little modification to what I had on hand
A rare ten minutes alone in the kitchen to whip these up while the kids were destroying their rooms, so peaceful.
If you know me, you know that I prepared this recipe using one bowl. With exception to melting the coconut oil, which I did using my empty coffee cup, which is apparently not microwave safe, which I know because my hand is still burning from removing said cup from microwave. So hot.
This sticky, pumpkiny, coconutty cookie dough is best handled with a cookie scooper thing.
Insert punkin ballz into the oven and bake for 18 minutes at 350F. Not 17, not 19. 18. At least that’s what the original recipe called for so I’m sticking to it.
And now, the most difficult step: let them cool for 20 minutes before serving. I caved at 10.
- 4 cups shredded coconut
- 4 teaspoons cinnamon
- 1/4 cup vanilla Complete
- 1/4 t sea salt
- 1/4 t baking powder
- 1 cup pumpkin puree
- 1/4 cup coconut palm sugar
- 1/2 cup melted coconut oil
- Combine coconut, cinnamon, vanilla complete, salt, and baking powder in a large bowl.
- Stir in pumpkin puree, coconut palm sugar, and coconut oil.
- Use a mechanical cookie scoop or a spoor to place dough onto a parchment paper lined cookie sheet.
- Bake for 18 minutes at 350F
- At 100 calories a piece, eat 3 and don’t feel bad about it.