Coconut Almond Flour Pumpkin Cookies

These Coconut Almond Flour Pumpkin Cookies are a great fall fun delight! They're soft and chewy, with real pumpkin and warm spices. Add melted coconut frosting and shredded coconut for your topping. Yummy!

They're gluten-free, dairy-free, egg-free, vegan and Paleo. Yah!

Ingredients

• ¾ cup pumpkin puree from a can (not pumpkin pie filling)

• ⅓ cup coconut sugar

• 1 tablespoon coconut oil melted and cooled

• ¾ teaspoon vanilla extract

• 1½ cups of my coconut almond flour 

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon fine sea salt

• ¼ teaspoon ground nutmeg

• pinch of ground cloves

• ¼ cup of coconut flavored frosting. Melt in microwave for 30 seconds (once).

Instructions

1.                   In a large bowl, add the pumpkin, coconut sugar, melted coconut oil, and vanilla. Whisk until combined.

2.                   Add the coconut almond flour, cinnamon, ginger, salt, nutmeg, and cloves. Stir until blended. Dough will be thick but soft.

3.                   Chill the dough in the fridge for at least an hour so it can firm up.

4.                   Heat the oven to 350°.

5.                   Line a baking sheet with parchment paper.

6.                   Using a small ice cream/cookie scoop, portion out 1-2 tablespoon-sized balls of dough, rolling them between your palms to create a smooth, round shape. Place the cookies on the lined baking sheet, about 2" apart. Use the palm of your hand to gently flatten them to about 1/4" thickness (get your palm just a bit damp with water if the cookies stick).

7.                   Bake for 20-25 minutes.  Remove and cool for 5 minutes on cookie rack.

8.                   Let cool completely on the baking sheet. Drizzle with chocolate and coconut frosting.

Yummy!