paleo Pumpkin Spice Cookies

~Paleo, gluten & dairy-free

Instructions

  • 2 cups blanched almond flour

  • ½ cup coconut flour

  • ¼ cup milled flaxseed

  • ½ teaspoon baking soda

  • ¼ teaspoon cream of tartar

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cloves

  • ¼ teaspoon ground allspice

  • ¼ teaspoon salt

  • 2 TBSP coconut oil, melted

  • 1 cup of pure pumpkin puree

  • ¼ cup + 1 TBSP pure maple syrup

  • 1 teaspoon vanilla

  • 1 large egg

  • 3-4 TBSPs brown sugar for rolling (you can use coconut sugar for a paleo version)

Instructions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. Mix all dry ingredients together in a large bowl. In a separate bowl mix all wet ingredients together. Combine the wet ingredients with the dry and mix until a uniform ball forms. The dough should stick together well, it shouldn’t be very wet or runny.

  3. Form small balls by using a cookie scoop. Roll the ball into the sugar (if desired) and place on prepared baking sheet. The cookies do not spread so you can fit a lot on one sheet. Bake for 12 minutes. Let the cookies sit on a cooling rack prior to storing.