Fall Cookies Caroline@BareFoodAngel.com
  1. Preheat oven to 350 F.
  2. Place the apple chunks in a food processor and puree it.
  3. Add the almond butter, pumpkin, coconut flour, spices (use Ceylon cinnamon), and baking soda and process until smooth, scraping down bowl as necessary. Add stevia if need be.
  4. Add the eggs and process until incorporated.
  5. Transfer the mixture to a medium sized mixing bowl. Stir in the nuts and cranberries.
  6. Scoop batter with a medium sized ice cream scoop onto a parchment lined baking sheet. Gently flatten the cookies with the back of a spoon before placing in the preheated oven.
  7. Bake for 10-12 minutes. These cookies are soft. They keep best when refrigerated.
Recipe Notes

adapted from Denni Dunham from Know the Cause.

All BareFood recipes are Corn Free, Soy Free, Wheat Free, Refined Sugar Free, Peanut Free, GMO Free, Gluten Free and Pork free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.