White Chocolate Pumpkin Cookies with Coconut Cream

November 02, 2014

These pumpkin cookies are stuffed with coconut cream and covered with white chocolate. They’re whole wheat and butter free too!

For the Cookies:
3/4 cup whole wheat pastry flour, plus 2 tablespoons
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup coconut oil, at room temperature (should be the consistency of soft butter)
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1 large egg yolk, at room temperature
6 tablespoons pumpkin puree, at room temperature
For the Coconut Whipped Cream:
1 16 ounce can coconut milk, full fat that has been chilled in the refrigerator no less than 24 hours (13 ounces)
5 tablespoons powdered sugar
To Garnish:
2 ounces white chocolate
1/4 teaspoon coconut oil, melted
1/4 cup sweetened coconut flakes

In a medium bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside. In a large bowl, beat together the coconut oil and both sugars with an electric hand mixer,...
See the full directions on my site

Nutritions

Calories
129

Sodium
54mg
2% DV

Fat
6g
10% DV

Protein
1g
3% DV

Carbs
15g
5% DV

Fiber
0.2g
0% DV