Soft and Chewy Pumpkin Spice Cookies
The combo of coconut flour and almond flour makes these cookies filling and the spices will immediately relax you. If you're a tea drinker like me, enjoy these cookies with a cup of your favorite tea. You'll be glad you did!
1/2 cup Coconut Flour
1/4 cup Almond Meal
2 Tbsp Almond Meal
1 Tbsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/2 cup Coconut Oil
2/3 cup Canned Pumpkin Purée
1/4 cup Maple Syrup
1 tsp Vanilla Extract
Preheat oven to 350 degrees F. Grease a cookie sheet or line one with parchment paper.
Combine Coconut Flour, Almond Meal, Almond Meal, Ground Cinnamon, Ground Ginger, Ground Nutmeg, andGround Cloves into a large bowl and set aside.
Combine Egg, Coconut Oil, Canned Pumpkin Purée, Maple Syrup, andVanilla Extract into a bowl.
Combine the wet and dry ingredients together. Let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture. Place by small spoonful the batter onto cookie sheet.
Bake for 12-17 minutes.
Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer. Enjoy!