Ingredients
• 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
• ¼ tsp salt
• ¼ cup pumpkin puree (unsweetened)
• 2 tbsp melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• Optional: ½ tsp cream of tartar (for a snickerdoodle-style texture)
Optional Cream Cheese Drizzle:
• 2 oz cream cheese, softened
• 1 tbsp maple syrup or honey
• 1 tsp milk or almond milk
• ½ tsp vanilla extract
Instructions
- 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, salt, and cream of tartar (if using).
- Add pumpkin puree, melted oil, egg, and vanilla. Stir until a soft dough forms.
- Scoop tablespoon-sized balls of dough and place on the baking sheet. Flatten slightly with your palm or a spoon.
- Bake 10–12 minutes, until edges are firm and tops are set.
- Let cool on the tray 5 minutes, then transfer to a wire rack.
Make the drizzle (optional):
7. Beat cream cheese, maple syrup, milk, and vanilla until smooth. Drizzle over cooled cookies.
✨ Naturally grain-free, refined sugar-free, and packed with cozy pumpkin spice flavor!
💡 Great for meal prep: Store in an airtight container for up to 5 days or freeze for longer!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 12 mins , Total Time : 25 mins , Servings : 12 cookies , Calories : 95 , Net Carbs: 8g , Fats: 6g , Protein: 2g