These Paleo Soft Pumpkin Cookies are easy to make and incredibly delicious! A thick pumpkin cookie, spiced just right and topped with a sweet frosting. They are gluten free, dairy free, and naturally sweetened. My
Ingredients
- 1 1/4 c almond flour
- 2 tbsp coconut flour
- 1/4 c coconut sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 large egg, room temperature
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/4 c canned pumpkin
- 1/4 c coconut butter
- 3 tbsp maple syrup
- 1/8 tsp salt
- 1 tsp vanilla
- 1 -2 tablespoons water
Instructions
Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, cinnamon, salt and baking soda. Add in the egg, maple syrup, coconut oil, and pumpkin. Mix well until no dry spots remain.
Divide into 10 spoonfuls, about 1 heaping tablespoons each. Roll into a ball and press down slightly. Bake 10-12 minutes. Let cool and then add the frosting.
Once cool, make the frosting. In a small bowl, combine coconut butter, maple syrup, salt, and vanilla. Stir and add water as needed to thin out. It should be thick enough to spoon on the cookie and not run off.
These are best kept in the fridge.