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Fall Pumpkin Cookies

Brittany Carlson

This is an old recipe from my mom's side of the family, tweaked healthy : ) Every fall around Halloween and Thanksgiving, my mom would make batches of pumpkin cookies and we would look forward to snacking on them when we got home from school.  I made them over the weekend, and they were quickly devoured!

These beauties are addicting! They are so moist and perfectly sweet. You can enjoy them for breakfast, with afternoon tea, or for dessert! No need to feel guilty about eating them either--they are about as healthy as it gets. Pumpkin is rich in beta carotene, vitamin C and fiber. Speaking of fiber, there is more of that in the almond flour and tiger nut flour (prebiotics!) A dessert that is gut friendly and tasty? Success!


  • 1 cup of ghee, melted
  • 1.5 cups of coconut sugar
  • 2 eggs beaten
  • 1 can pumpkin puree (make sure to buy the unsweetened kind!)
  • 1.5 cups almond flour
  • 2.5 cups tiger nut flour
  • 2 tspn clove or all spice
  • 1 tspn  baking soda
  • 2 tspn salt
  • 2 tspn cinnamon
  • 1 tsp baking powder


  • Preheat oven to 400 and grease a cookie sheet
  • In a medium size mixing bowl, mix ghee, eggs and pumpkin puree
  • In a large mixing bowl combine coconut sugar, almond flour, tiger nut flour, close, cinnamon, baking soda, salt and baking powder
  • Add wet mix to almond and tiger nut flour mixture. Add in batches so you can thoroughly mix in the dry ingredients. 
  • Put dough in the fridge to harden for about 15 minutes
  • Once dough is hardened, remove from the fridge and make cookies on your greased tray. 
  • Bake in batches for 30-35 minutes (time may vary by oven)
  • Enjoy!

Makes about 35 cookies

You can really see the moisture in this photo. So lovely to eat! My boyfriend took these to work and his co-workers gobbled them up!