The SOFTEST cookies you will ever eat, not kidding!
These melt in your mouth Iced Pumpkin Cookies are made with a combination of almond flour, coconut flour, coconut sugar, pumpkin, and dark chocolate. The texture is light and fluffy, you will find yourself going back for more.
These are also grain-free and oil-free!
PUMPKIN FACTS!
- Did you know that pumpkins are rich in vitamin A and potassium.
- They also have a low glycemic index.
- Pumpkins are low in fat and high in protein.
- Pumpkins also have antioxidant and anti-inflammatory properties!
INGREDIENTS:
- 1 1/2 cups almond flour
- 3 Tbsp coconut flour
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 cup pumpkin, canned
- 1/3 cup mini dark chocolate chips
- organic vanilla frosting, for piping
INSTRUCTIONS:
1.Preheat oven to 350°F and line a baking sheet with parchment.
2. Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
3. Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl. Combine wet and dry ingredients.
4. Stir in 1/3 cup dark chocolate chips.
5. Scoop and place cookies on prepared cookie sheet 1 inch apart. Press cookie dough down into a cookie shape with a spoon or your fingers.
6. Bake for 15 minutes.
7. Transfer cookies to a wire rack to cool. Frost once completely cooled.
8. Store leftovers in the fridge for up to 1 week.
Recipe adapted and inspired by Eating Bird Food.
NUTRITION
- Serving Size: 1 cookie (with frosting)
- Calories: 107
- Sugar: 8g
- Sodium: 96mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 17.5mg
As always, if you tried this recipe out, please leave a star rating and a comment below! Your honest feedback is so valuable to me!
Heal.Thy.Self 