These Almond Flour Pumpkin Cookies are soft and moist in the middle with a lightly crispy sweet cinnamon sugar coat.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/almond-flour-pumpkin-cookies/
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with cooking oil spray. Set aside.
In a large mixing bowl, stir all the dry ingredients: almond flour, coconut flour, coconut sugar, cinnamon, nutmeg, ginger, coconut sugar, and baking soda.
Stir in canned pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
Stir with a spatula until the batter is thick, moist, and consistent. It should be slightly wet but not liquid.
In a small bowl, prepare the cinnamon sugar by stirring sugar and cinnamon. Set aside.
Scoop out two tablespoons of batter per cookie, roll into a nice ball between lightly oiled hands, then roll the ball into the cinnamon sugar made before.
Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one thumb's space between each ball. Repeat until all the cookies are made.
Slightly flatten the cookies with your finger.
Bake the cookies for 13-15 minutes at 350°F (180°C) or until golden brown on top.
Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Storage
Store in the fridge in an airtight container for up to 4-5 days or freeze up to 1 month in zip-lock bags and thaw the day before serving.
Notes
The nutrition panel is for one cookie without the optional flavorings or topping.
Storage Instructions
Fridge – You can store the cookies in an airtight container in the fridge for up to 4-5 days.
Freezer – Freeze them in zip-lock bags for up to 1 month. Thaw at room temperature the day before.