Fluffy Chocolate Chip Pumpkin Cookies
These soft and simple fall cookies are gluten free, dairy free and naturally sweet! They pair well with a morning cup of coffee or some after dinner tea.
Ingredients
- 1 1/4 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup coconut sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 large egg
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1/4 cup canned pumpkin
- 1/4 cup mini chocolate chips
Frosting
- 1/4 cup almond butter or cocnut butter
- 3 tbsp maple syrup
- 1/8 tsp salt
- 1 tsp vanilla
Instructions
- Preheat oven to 365° and line baking sheet with parchment paper. Set aside.
- In a large bowl combine almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, salt and baking soda. Mix together.
- Add in egg, maple syrup, melted coconut oil, and pumpkin. Fold in chocoalte chips. Mix well until there are no dry spots
- Scoop 1 heaping tablesppoon each. Roll into a ball and press down slightly. Bake 10-12 minutes. Let cool.
- Once cool, make the frosting. In a small bowl combine alond butter, maple syrup, salt and vanilla. Stir and add water as need to thin out. Frosting shoul dbe thick enough to spoon on the cookies with out it running off.
- Add additional mini chocolate chips or sprinkles ontop of frosting if desired. Enjoy!