Paleo Pumpkin Spice Cookies

Preheat oven to 350ºF and line a baking sheet with a silpat or parchment paper. Do not just rub with oil.

In a large bowl, using an electric hand mixer, beat together coconut sugar and cashew butter until combined. Add pumpkin and egg yolk and beat again until smooth and well combined, scraping down the sides of the bowl as necessary.

Add coconut flour, baking soda and spice to the bowl and stir, scraping down the sides, until well combined. Your dough will be very soft, a little more like muffin batter.

Drop the batter by heaping 1-tablespoon balls on the cookie sheet. Using a fork, press each ball out to about 1/3 inch thick. These cookies do not spread out at all when baking, so you need to press them beforehand. It does take some time, as the dough is soft, so be a little patient.

Bake until golden brown and the tops feel set, about 16–18 minutes. Let the cookies cool completely on the pan.

Once cooled, use a spatula to gently lift them off the pan and devour!