Almond Flour Pumpkin Cookies
These Almond Flour Pumpkin Cookies are soft and moist in the middle with a lightly crispy sweet cinnamon sugar coat.
Ingredients
- 2 cupsalmond flour (scoop, lightly packed, sweep (note 1))
- ⅓ cupcoconut sugar ( (note 2))
- 2 teaspoonspumpkin pie spices ( (note 3))
- 1 tablespoonsmelted coconut oil (cooled, (note 4))
- ¼ cuppumpkin puree (canned)
- 1 teaspoonvanilla extract (optional)
- 2 tablespoonscoconut sugar
- 1 teaspooncinnamon
Directions
- 1
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with cooking oil spray. Set aside.
- 2
In a large mixing bowl, stir all the dry ingredients: almond flour, coconut sugar, pumpkin pie spices.
- 3
Stir in canned pumpkin puree, melted coconut oil, and vanilla extract, if used.
- 4
Stir with a spatula until the batter is thick, moist, and consistent. It should be slightly wet but not liquid.
- 5
In a small bowl, prepare the cinnamon sugar by stirring sugar and cinnamon. Set aside.
- 6
Scoop out two tablespoons of batter per cookie, roll into a nice ball between lightly oiled hands, then roll the ball into the cinnamon sugar made before.
- 7
Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one thumb's space between each ball. Repeat until all the cookies are made.
- 8
Slightly flatten the cookies with your finger.
- 9
Bake the cookies for 13-15 minutes at 350°F (180°C) or until golden brown on top.
- 10
Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Storage
- 1
Store in the fridge in an airtight container for up to 4-5 days or freeze up to 1 month in Ziploc bags and thaw the day before serving.