Recipe RE-DO Pumpkin Spiced Cake Cookies

I thought that I would choose a recipe that looked super delicious and try to make it over to swap out all the not-so-healthy ingredients for cleaner versions. The cleaned up version is still as amazingly delicious but you may feel just a tad better about eating 5 at one time 🙂

Original Recipe: Pumpkin Spice Cookies

• 1/2 Cup Butter (Sweet Cream Salted)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets
• Parchment Paper

Here is my Cleaner Version: Pumpkin Spiced Cake Cookies

• 1/2 Cup Coconut oil room temp or semi warmed
• 1 Cup Coconut Palm Sugar
• 2 Eggs
• 1 Cup Organic Canned Pumpkin
• 2 Cups light spelt Flour
• 4 tsp. Baking Powder
• 1 tsp. Sea Salt
• 2 1/2 tsp Cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp Cardamom
• 1/2 tsp  Nutmeg
• 1/4 tsp Ground Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets

How to:

1. Pre Heat oven to 350 degrees
2. Mix all the dry ingredients together well in a large bowl
3. In a separate bowl mix all the wet ingredients together
4. Mix the wet into the dry & mix until well combined ( it should be thick)
5. Using a Tablespoon, spoon onto a greased baking sheet
6. Bake for 15 minutes
7. Try out this cleaned up version ( still just as delicious, promise) & tag me #leavesandbubbly

Cheers, with Love & Champagne Xx.