1½ cups coconut sugar + extra for sprinkling on top of cookies
2 sticks grass fed butter softened
2 pastured eggs + 1 egg for egg wash
1 teaspoon vanilla extract
⅔ cup raw cacao powder
½ cup full fat coconut milk + extra if dough seems to dry
Instructions
Mix cassava flour, pumpkin pie spice, sea salt, baking powder, coconut sugar and raw cacao powder together in a bowl.
Mix softened grass fed butter, pastured eggs, vanilla extract and coconut milk together in a separate larger bowl.
Slowing add wet ingredients to bowl with dry ingredients and mix with a hand mixer.
Mix until all ingredients are fully incorporated. If dough seems dry add 1 Tbsp of additional coconut milk at a time until all ingredients come together.
Refrigerate dough for 1 hour.
After 1 hour remove dough from refrigerator.
Place a piece of parchment paper on counter or rolling surface and take a handful of dough out of bowl and gently bring it together. Place it down and put another piece of parchment paper on top of the dough.
Carefully roll out dough in multiple directions until desired thickness is reached making sure thickness is even across the entire piece of dough.
Use your favorite cookie cutters to cut out shapes and use a spatula to carefully pick up each cookie and place on a parchment lined baking sheet.
Take last egg and mix in a small bowl with a fork to bring the white and yolk together.
Brush a small amount of egg on each cookie and then sprinkle with coconut sugar.
Bake at 350 degrees for 10-12 min.
Leftover dough can be used again and incorporated into new dough until all dough is used.
Cool cookies on a wire rack and then store in an airtight container.
Notes
Use organic ingredients, pastured eggs and grass fed butter if possible. To make Dairy Free replace the grass fed butter with coconut oil or sustainable palm shortening.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/chocolate-pumpkin-spice-cut-out-cookies-grain-free-refined-sugar-free/