Quality matters. The health benefits are found in Unrefined, non-GMO oil. It needs to smell like coconut when you open the jar.
This week save $1.50 off a jar of Spectrum Coconut Oil. Ask for the 160 Ways to Use It if you’d like.
Two Favorites – on Sale!
Green Onion – normally $5.89 – now $4.89
Honey Ham – normally $5.69 – now $4.69
Pumpkin Snickerdoodles – DF, Grain-Free, Sugar Free
- ½ cup coconut oil (or butter)
- ¾ cup granulated sweetener (xylitol works well)
- 1 large egg
- ½ cup pumpkin puree*
- ½ tsp pure vanilla extract
- 2 cups flour (regular or gluten free. Use almond flour for low-carb.)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¾ tsp baking soda
- ½ tsp salt
- Preheat oven to 350 degrees Fahrenheit.
- Combine ingredients for Cinnamon Coating and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
- Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
- Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
- Take a small amount of dough (a small cookie scoop works well for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
- Place on a baking stone or cookie sheet about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
- Bake for about 10 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.