Gluten Free Pumpkin Cookies

Gluten Free Pumpkin Cookies

Pumpkin Spice Almond Flour Cookies with Maple Coconut Frosting

Ingredients:

• 1/3 Cup Pumpkin Puree
• 1/4 Cup Melted Coconut Oil
• 1/4 Cup Coconut Sugar or Cane Sugar
• 1 Egg (or 2 tablespoons of apple sauce for a vegan option)
• 1 Tablespoon Maple Syrup
• 1 1/2 Teaspoon Vanilla Extract
• 1 1/2 Cup Packed Almond Flour
• 1 Tablespoon Pumpkin Spice
• 1 Teaspoon Baking Soda

Frosting:

• 3/4 Cup Powdered Sugar
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Melted Coconut Oil
• 1/2 Teaspoon Almond Milk (or any plant-based milk)
• 1/2 Teaspoon Vanilla Extract
• Pinch of Salt

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F.
   • Line a baking sheet with parchment paper.
2. Prepare the Cookie Dough:
   • In a medium to large bowl, mix pumpkin puree, melted coconut oil, egg (or apple sauce), sugar, vanilla extract, and maple syrup until well combined.
   • Add almond flour, baking soda, and pumpkin spice to the wet ingredients. Mix until a dough forms.
3. Shape and Bake:
   • Roll the dough into 1 1/2-inch sized balls and place them on the prepared baking sheet.
   • Gently press down on each ball with three fingers to flatten slightly.
   • Bake the cookies for 8 minutes for a soft texture or 10 minutes for a firmer texture.
4. Cool and Frost:
   • Allow the cookies to cool on the baking sheet for about 20 minutes.
   • Meanwhile, prepare the frosting by mixing powdered sugar, maple syrup, melted coconut oil, almond milk, vanilla extract, and a pinch of salt until smooth.
   • Drizzle or spread the frosting over the cooled cookies.
5. Serve and Enjoy:
   • Sprinkle a dash of cinnamon over the frosted cookies for an extra flavor boost.
   • Enjoy these delicious Pumpkin Spice Almond Flour Cookies with Maple Coconut Frosting as a delightful treat!