Print this recipe

4.00 / 5.0 based on 4 reviews

Loading...

Confirm Rating? Yes / No

Ingredients:

• 2½ cups blanched almond flour, sifted
• 2 tablespoons coconut flour
• 1½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon cardamom
• dash of sea salt
• ⅓ cup grade B maple syrup (honey for SCD)
• ½ cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla

Icing

• 1 tablespoon raw honey
• 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
• 2 tablespoons coconut milk
• 1 teaspoon palm shortening or butter
• ⅛ teaspoon cinnamon
• ⅛ teaspoon vanilla beans (or ½ teaspoon vanilla extract)

Instructions:

1. Preheat oven to 350 degrees F.
2. Mix together the dry ingredients in a small bowl.
3. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla.
4. Slowly incorporate the dry ingredients into the wet while the mixer is running.
5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
6. Bake for 18 minutes at 350 degrees. Let cool completely.
7. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.

Variations – Skip the glaze and add chocolate chips or raisins to these cookies. Incredible!