Gluten Free Pumpkin Cookies
Ingredients:
- 1/3 Cup Pumpkin Puree
- 1/4 Cup Melted Coconut Oil
- 1/4 Cup Coconut Sugar or Cane Sugar
- 1 Egg (may substitute for 2 tablespoons of apple sauce)
- 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 Powder 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
- Preheat oven to 350 F
- Line a baking sheet with parchment paper.
- In a medium to large bowl mix pumpkin, coconut oil, egg (or apple sauce), sugar, vanilla, and maple syrup. Mix well.
- Add almond flour, baking soda and pumpkin spice. Mix well.
- Roll dough into 1 1/2 inch sized balls and carefully press down with three fingers to flatten (don’t flatten too much, just a light press).
- Bake for 8 minutes for gooey softness or 10 minutes to add a little more crumble to the cookies.
- Let the cookies cool for about 20 minutes before adding the frosting.
- Mix all the frosting ingredients together and either drizzle or spread the frosting on the cookies.
- Top cookies with a dash of cinnamon when you have finished frosting them. Enjoy!
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