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