PUMPKIN PIE SPICE SCONE COOKIES

DESSERT

THE PREPARATION

PUMPKIN PIE SPICE SCONE COOKIES

THE EXECUTION

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!

• 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

DESSERT

THE PREPARATION

• 1 cup Raw Macadamias • 3/4 cup Raw Cashews • 1 tsp. Vanilla • 1/4 tsp. Cinnamon • 1/4 tsp. Ginger • 1/8 tsp. Nutmeg • 1/8 tsp. Cloves • 2 tbsp. Butter • 2 tbsp. Heavy Cream • 2 tbsp. Swerve, powdered • Pinch Salt

LOW CARB COOKIE BUTTER

THE EXECUTION

1. Measure out your Raw Macadamia Nuts and Raw Cashews. 2. In a food processor, pulse the nuts until they are starting to turn crumbly. 3. Add in vanilla, spices, and a pinch of salt, and then continue processing until smooth. 4. In a pan, combine 2 tbsp. Butter and 2 tbsp. Powdered Swerve (you’ll have to do this in a coffee or spice grinder). Let this cook down until slightly browned. Once browned, add heavy cream and remove from heat. Stir together well until a thick syrup is formed. 5. Pour syrup into food processor as it is running. 6. Remove cookie butter from the food processor and store in a mason jar. 7. Spread on to your favorite foods and enjoy! Or you know, just grab a spoon and eat it right off of there like a normal person.