Soft and Chewy Pumpkin Spice Cookies

85 cookbooks

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!

Joyous Health

Serves 12

12 Ingredients

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

4 Egg

1/2 cup Coconut Oil

2/3 cup Canned Pumpkin Purée

1/4 cup Maple Syrup

1 tsp Vanilla Extract

6 Steps

Steps 1

Preheat oven to 350 degrees F. Grease a cookie sheet or line one with parchment paper.

Steps 2

Combine Coconut Flour, Almond Meal, Almond Meal, Ground Cinnamon, Ground Ginger, Ground Nutmeg, andGround Cloves into a large bowl and set aside.

Steps 3

Combine Egg, Coconut Oil, Canned Pumpkin Purée, Maple Syrup, andVanilla Extract into a bowl.

Steps 4

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.

Steps 5

Bake for 12-17 minutes.

Steps 6

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!