The bitter burst of winter clove is tamed into a bursting warmth of earth flavor in these coconut butter, pumpkin and clove cookies.
I entered a cookie swap this year as a way to insert this little blog into the world. It is growing up and I think it is time for a coming out shindig with clove dresses and cookie hair pieces. There would be top hats with an extra brim in the form of a bowl that you could go around with while party people snatched up cookies at their mouth’s desire.
You might think in your sprog that a little low carb and paleo human could not be part of a cookie swap, but it worked out super well. I was sent delicious almond cookies, ginger snap cookies, and some other cookies that accidentally fell to the ground after my roomies dogs figured out how to knock them from the table.
I can’t wait for the day where food has no labels but for being food. I can add so many diet labels to these when in reality all they are is coconut butter and pumpkin sweetly molded together with a burst of clove. So simple and yet so bold.
When only going for the qualitiest of ingredients one must learn how to be simple with recipes.
Even adding salt can flow out the pennies from your wallet, but when every ingredient is delicious you also get the best flavors. There is no compensation or need to hide any ingredient. Instead you can feature the ingredients and let them burst into yours and your guest’s mouths.
Coconut butter is a newer trend and is still costing a pretty penny to purchase, but making your own is super easy if you have time and a food processor or blender. You could also use a nut butter for these if you don’t feel like venturing into the delicious land of the coconut. Coconut lends a delicious level of sweet that is so natural you’ll want to turn into a cavewoman. There is no point to adding sweetener when you have the coconut. If you’re scared to venture out then you can go ahead and add the coconut sugar or honey, but I suggest trying them without it and sprinkling some on top if you change your mind. That way you get to try them without the sweetener but can still safely add some if you change your mind.
These cookies are also low carb, vegan, egg free, vegetarian, paleo, AIP friendly, Paleo friendly, gluten free, grain free, sugar free, nut free, and fodmap friendly. Serve these up at any party without fear, just don’t forget the brimming cookie top hats.
Yield: 2 Dozen Cookies
1 Cup Coconut Butter (DIY)
1/2 Cup Pumpkin Puree (DIY)
2 Teaspoons Cloves, Crushed into Tiny Bits (or pre-ground cloves)
Whole Cloves (1-2 per Cookie)
2 Tablespoons Coconut Sugar or Honey (optional)
- Preheat the oven to 200 degrees for a slow bake or 350 for a quickie.
- Beat, or use a fork, to combine the cocobutter and pumpkin.
- Crush fresh cloves in a mortar and pestle into coarsely ground.
- Beat together the cloves and coconut sugar with the cocobutter and pumpkin.
- Lay the cookies out on a sheet. Since there are no lifters the size you make the cookies is the size they will turn out.
- Bake at 200 for 45-50 minutes or 350 for 12-15 minutes.
- Preheat the oven.
- Beat the pumpkin puree and cocobutter together.
- Crush the cloves up:
4. Combine all ingredients and then lay the cookies out onto a baking sheet:
5. Press one or a couple of cloves into each cookie: