PALEO ALMOND FLOUR PUMPKIN COOKIES

This dessert recipe is rich with pumpkin and soft in texture, perfect for the autumn season! Enjoy a bite of these for dessert.

Makes 8 Cookies

Total Time: 15 minutes

INGREDIENTS

  • 1 cup almond flour
  • ⅓ cup tapioca flour
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice, see note
  • 1 tsp baking soda
  • ¼ cup pumpkin purée
  • 3 tbsp pure maple syrup
  • 2 tbsp butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips
  • sea salt (optional), for garnish

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk all the dry ingredients: tapioca flour, almond flour, cinnamon, pumpkin pie spice, baking soda.
  3. Add the wet ingredients and stir.
  4. Fold in dark chocolate chips.
  5. Use a cookie scoop to scoop balls of dough onto the lined baking sheet.
  6. Bake for 8-10 minutes or until cookies are set in the middle. Make sure not to over bake!
  7. Allow the cookies to cool on the pan for 5 minutes before removing to a wire rack.
  8. Garnish with sea salt to finish!

HOW TO STORE

Room Temperature: cover cookies for up to 4 days.

Fridge: up to 7 days.

Freezer: place in a large ziplock bag or Tupperware.

 

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