Add all to a bowl, adding in enough ground flax to obtain a fairly thick dough. Place 1 heaping TBsp of dough on a Teflex sheet. Repeat with rest of dough. Dehydrate overnight or until dry. Flip cookies onto mesh sheet. Peel off Teflex sheet and dry other side.
Alternatively, place cookies on a cookie sheet lined with greased parchment paper and bake at 350F for 20 minutes. Flip cookies and bake an additional 5-10 minutes.
This is a great way to indulge in some healthy pumpkin pie treats!
Depending on the water content of your pumpkin puree, you may need to add more or less flax seed. The flax seed is what gives texture to these cookies and you want to add just enough to create a thick dough. Alternatively, if you'd prefer a stiffer cookie, you can use a bit of flour in addition to the flax seed (e.g. almond, coconut, etc.). Try adding in 1/4-1/2 cup flour.
Using Lakanto makes these num-nums completely sugar-free. You can add in some stevia with the Lakanto if you desire a sweeter cookie.
Variations: Squash can be used instead of pumpkin. Chocolate or carob chips can be used instead of raisins.
Last tidbits: feel free to spread on your fave frosting or jam recipe to give these cookies extra panache. For a simple frosting idea: refrigerate 2 cans of full-fat coconut milk overnight. In the morning, remove the top (fat) part, saving the liquid for another recipe. Add to a blender with some stevia, then frost cookies. You can top each cookie with your fave topping, such as shredded coconut, raisins, etc.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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