BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
DESSERT
PUMPKIN PIE SPICE SCONE COOKIES
THE PREPARATION
THE EXECUTION
• 1 small Sweet Lightning Winter Squash (or 1 1/4 cup Pumpkin Puree, strained) • 2 tsp. Cinnamon • 2 tsp. Garam Masala • ~1 tbsp. Coconut Oil Cooking Spray • 2 large Eggs • 1 tsp. Vanilla Extract • 1 tsp. Baking Powder • 1 cup Almond Flour • 1/4 cup Butter • 1/4 cup Pumpkin Pie Spice SF Torani
1. Start off by gathering your Winter Squash and a good knife. Preheat you oven to 400F. 2. Slice the squash in half. If needed, you can use a serrated knife or a sharp chef’s knife. To see my recommendations on knives, you can visit My Kitchen Recommendations. 3. Scrape out all of the “guts” of the squash including the seeds. You can save the seeds for later roasting for snacking purposes, but I generally throw it out. 4. Slice the squash in unison with the grooves of the natural shape. 5. On a cookie sheet, lined with parchment paper, lay each piece of squash down and spray with coconut oil. Season with cinnamon and garam masala and then flip all slices and repeat so both sides are seasoned. 6. Bake the squash for around 30-35 minutes or until tender with the touch of a fork. 7. Add about 1 cup worth of squash to a food processor. Generally I like the texture that the skin adds, but you’re welcome to remove the skin before this step. 8. Process the squash until a thick paste is formed and then mix in a bowl with 2 eggs. If you’re using pumpkin puree, make sure that you thoroughly squeeze the moisture out of it with a cheese cloth. 9. Add the rest of the ingredients (butter, almond flour, baking powder, vanilla, torani syrup). Mix together well with a fork or you can get messy with your hands (my favorite method). Keep in mind that this will be super sticky. 10. Turn the oven down to 350F. Using a spoon or small ice cream scoop, form cookies with the dough. 11. Bake the cookies for 20-25 minutes or until the outside has hardened and the inside is still soft. 12. Serve up by slicing in half and spooning or piping your favorite filling between them!
This makes a total of 24 Pumpkin Pie Spice Scone Cookies. Per cookie, it comes out to be 58 Calories, 5.3g Fats, 1.3g Net Carb, and 1.5g Protein.
