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Gluten Free Pumpkin Cookies!

Gluten Free Pumpkin Cookies!

There are so many signs that it’s fall time again from the changing color of the leaves to seeing big yellow school busses carrying dozens of children.
However, the biggest sign that we have all come to associate with the fall season is PUMPKIN! Pumpkin spice lattes, pumpkin bread, pumpkin smelling candles, and most important – Gluten Free Pumpkin Cookies!

We wanted the cookie to also be appealing to the eye with a strong orange color and a real kick of pumpkin flavor, so we also used pumpkin puree. The puree created a moistness I had yet to taste in any cookie I’ve eaten. The cookie gave a good bite with some chew and then it just melted in my mouth.
GLUTEN FREE PUMPKIN COOKIES RECIPE
The puree created a moistness I had yet to taste in any cookie I’ve eaten. The cookie gave a good bite with some chew and then it just melted in my mouth.


INGREDIENTS
  • 5/8 cup Almond Flour
  • 1/2 tbsp Coconut flour
  • 1/3 cup erythritol
  • 4 tbsp 100% pumpkin puree
  • 1 1/2 tsp Pumpkin Pie Spice
  • 2 1/4 tbsp Butter
  • 1/4 tsp vanilla extract
  • 3/4 tsp Baking powder
  • 1/2 Large Egg (we mix an entire egg and use half!)
  • 1 oz walnuts
  • Pink Salt
INSTRUCTIONS
  1. Using a hand mixer combine the cold butter, half egg, and vanilla extract.
  2. Combine all dry ingredients and add to the butter mixture. Combine well using hand mixer.
  3. Add the pumpkin puree as you mix the cookie batter with the hand mixer until well combined.
  4. Fold in walnuts. Save some for topping the cookies!
  5. Line baking sheets with cookies to whatever size you want and flatten them out a little bit.
  6. Bake at 325 for 15-18 minutes.
  7. Let cool for about 20 minutes. Enjoy!