five-spice pumpkin cookies

These delicious, low-sugar cookies feature five-spice powder, which represents the five flavors—sour, bitter, sweet, pungent, and salty. When paired with pumpkin and tiger nut flour, the result is a fiber-rich, nutrient-dense cookie that will delight all of your senses. Enjoy with our Turmeric Tonic Latte.

Yield 24 cookies
Prep Time 10 minutes
Cook Time 12 minutes
80:20

1 cup tiger nut flour

¼ cup cassava flour

1 tsp baking soda

1 tbsp five-spice powder

5 tbsp Lakanto Classic Monkfruit Sweetener

½ tsp Himalayan pink salt

1 egg (see note)

¼ cup palm shortening

1 tsp pure vanilla extract

½ cup pumpkin purée

3 tbsp dairy-free chocolate chips (Enjoy Life brand recommended)

1   Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.

2   In a small bowl, mix together the tiger nut flour, cassava flour, baking soda, five-spice powder, sweetener, and salt.

3   In a medium bowl, whisk together the egg, palm shortening, vanilla, and pumpkin purée.

4   Add the dry ingredients to the wet ingredients, and mix until fully incorporated. Stir in the chocolate chips.

5   Using a cookie scoop, place 1-inch cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove from the oven and let cool on the baking sheet.

variation

Make egg-free using one of these egg stubstitutes.

For flax egg: In a small bowl, whisk 1 tablespoon ground flaxseeds with 3 tablespoons water. Let sit for 10 minutes at room temperature. Use in place of 1 egg.

For aquafaba egg: Reserve 3 tablespoons of liquid from canned chickpeas. Whisk vigorously until foamy, and use in place of 1 egg.