Ingredients
For the cookies:
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut sugar or brown sugar
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt
• ¼ cup pumpkin puree (unsweetened)
• 2 tbsp melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
For the brown butter icing:
• 3 tbsp unsalted butter (or vegan butter)
• ½ cup powdered sugar or erythritol
• 1–2 tbsp milk or almond milk
• ½ tsp vanilla extract
• Pinch of salt
Instructions
- Make the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, oat flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add pumpkin, melted oil, egg, and vanilla. Stir until a soft dough forms.
- Scoop tablespoon-sized balls, flatten slightly, and place on the tray.
- Bake 10–12 minutes, until edges are firm. Cool completely before icing.
Make the brown butter icing:
6. In a small saucepan over medium heat, melt butter. Continue cooking 3–5 minutes, swirling often, until butter turns golden-brown and smells nutty. Watch closely—it burns fast!
7. Remove from heat and let cool 5 minutes (warm, not hot).
8. Transfer browned butter (including brown bits!) to a bowl. Whisk in powdered sugar, milk, vanilla, and salt. Add more milk for a thinner glaze.
9. Once cookies are cooled, drizzle or spread icing over the tops.
10. Let set 10–15 minutes before serving.
✨ The deep, caramelized flavor of brown butter takes these cookies from cozy to gourmet!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 40 mins (includes cooling) , Servings : 12 cookies , Calories : 110 , Net Carbs: 10g , Fats: 8g , Protein: 2g