Does pumpkin spice really need an introduction? At this point, I think not! But what I will say is that these cookies have a delightful texture inside and out all thanks to the pumpkin purée! They are not overpowering in terms of “pumpkin spice” flavoring… just enough! And of course, I tried to keep the ingredients pretty clean; you’ll notice there is not any oil or butter, not that either of those are bad, but I think that component, or lack there of, is pretty unique for a cookie recipe :) Happy fall, all!
4-5 rounded Tbsp pumpkin purée
2 Tbsp coconut palm sugar
2 Tbsp pure maple syrup
2 tsp vanilla extract
1 cup ground raw almonds (I did so in a food processor; I did not use almond meal)
½ cup oat flour
3 Tbsp coconut flour
½ tsp baking soda
¼ tsp pink salt
1 ½ tsp pumpkin spice
What to Do:
Preheat oven to 350.
Using an electric hand mixer, mix wet ingredients together with coconut sugar
In a separate bowl, combine all dry ingredients
Add dry ingredients to wet ingredients and combine user electric mixer
Using a small cooke scoop or eyeball a golfball sized portion, place dough onto parchment lined cookie sheet. I like to lightly spray the paper with avocado oil.
Bake at 350 for 15-17 minutes. That’s it!
I like to store in a tightly sealed container and in the fridge.
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