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–+ servings
Tiny pumpkin almond flour cookie kisses with one broken cookie showing the tender center

Pumpkin Cookie Kisses With Almond Flour for Full GAPS

Tiny honey-sweetened pumpkin cookies with homemade fermented almond flour and warm spices. Spoon-dropped or piped, with lightly browned bottoms. Makes about 70 small cookies.
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Cook Time 4 minutes
Servings: 70 small cookies
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cooked pumpkin plain
  • 1 egg
  • 1/4 cup raw honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon homemade vanilla extract no added sugar or non-GAPS additives
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg preferably freshly grated
  • 1 2/3 cups homemade fermented almond flour fully dry; pack before sifting

Equipment

  • 1 Ninja BN801 blender
  • 1 Mixing bowl
  • 1 Sieve
  • 1 Stainless-steel baking sheet
  • 1 Thin spatula

Method
 

  1. Fully preheat the oven to 350°F. Have the cooked pumpkin and finished dry homemade almond flour ready.
  2. Blend the pumpkin, egg, and honey in the Ninja BN801 until smooth, with no pumpkin pieces or egg streaks.
  3. Transfer to a bowl. Add the salt, homemade vanilla, cinnamon, cloves, ginger, and nutmeg. Mix well.
  4. Pack and measure the almond flour, then sift it into the bowl. Stir until evenly mixed with no dry pockets. The soft dough should hold small spooned mounds.
    Thick pumpkin almond flour cookie dough after mixing, with spoon tracks and coated bowl walls
  5. Drop by heaping teaspoons onto a stainless steel baking sheet, keeping portions similar in size. Alternatively, pipe small portions with an icing bag and open star tip.
    Small heaping-teaspoon pumpkin cookie mounds on a stainless steel baking sheet before baking
  6. Bake at 350°F, checking at 4 minutes. Lift an edge carefully and remove when the bottoms are lightly browned. Watch closely if more time is needed. Cool before packing.

Notes

Full GAPS after the ingredients are introduced and tolerated. Use flour made from fermented, drained, fully dried almonds; measure the finished flour packed, then sift.
Four minutes is the first baking check. Look for lightly browned bottoms. Flour preparation, pumpkin cooking, preheating, and cooling are separate from that bake time.
About 70 cookies with heaping-teaspoon portions. Cooked orange winter squash or carrots can replace the half-cup cooked pumpkin. No established egg-free or coconut-flour conversion is included.

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