Gluten Free Pumpkin Cookies
These soft gluten free pumpkin cookies are so light and fluffy they melt in your mouth! Made with almond flour and lightly sweetened with maple syrup these cookies are sure to be a hit!
Servings: 12 cookies
Ingredients
- 1 +¾ cup almond flour
- 4 tablespoon oat flour
- 1 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ¼ cup coconut sugar
- ⅓ cup pumpkin puree
- 2 tablespoon coconut oil melted and cooled
- 1 tsp vanilla extract
- 1 tablespoon maple syrup
- 1 large egg
Cinnamon sugar coating
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
Cream cheese frosting
- ¼ cup cream cheese softened
- 2 tablespoon icing sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Instructions
- In a medium bowl combine combine almond flour, oat flour, baking powder and pumpkin pie spice and set aside.
- In a separate medium sized bowl, combine coconut oil, maple syrup, coconut sugar, vanilla and pumpkin and whisk until smooth. Slowly add the flour mixture to the pumpkin mixture and stir until combined. Place dough in fridge for at least 30 minutes. While your dough is chilling, combine cinnamon sugar coating in a small shallow bowl.
- Preheat oven to 350°. Once chilled, remove dough and roll into balls (about 2 tablespoon worth)- recipe should make about 12-13 cookies. Roll dough balls in cinnamon sugar mixture and place on a prepared baking sheet, gently pushing down using your thumb to create a thumbprint cavity on each cookie. Bake for about 12 minutes. *be careful not to over bake, cookies are done when the bottoms begin to brown..
- Allow to cool. Whisk together cream cheese frosting ingredients and spoon some of the frosting into each thumbprint cavity, sprinkle with leftover cinnamon sugar.
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