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Pumpkin Cookies

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Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 1 can Pumpkin --not pumpkin pie filling
  • 1/2 cup melted butter --can substitue coconut oil
  • 4-8 tbsp maple syrup --adjust for level of sweetness (I use 4 tbsp)
  • 1 egg
  • 1 tbsp vanilla extract
  • 3 1/2 cups blanched almond flour
  • 1 1/2 tbsp pumpkin pie spice
  • 1 1/2 tbsp ground cinnamon
  • 2 tsp psyllum husk or xantham gum --optional (helps to bind the cookies)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • raisins/chocolate chips --optional add-ins

Method
 

  1. Preheat oven to 375.
  2. Mix all wet ingredients (pumpkin, butter, syrup, egg, and vanilla) in a medium mixing bowl.
  3. Mix all the dry ingredients in a large mixing bowl.
  4. Incorporate the wet ingredients into the dry ingredients and mix well.
  5. Optional: add in your choice of raisins or chocolate chips (approx 3/4 cup)
  6. Drop spoonfuls of dough (slightly larger than 1 Tbsp) onto parchment lined baking sheet.
  7. Cook at 375 for approx 26-28 minutes.
  8. Keep extra cookies in refrigerator for 4-5 days.