Pumpkin Spice Cookies by @krystenskitchen
Watch out!!! These paleo friendly, gluten-free cookies just made the list this Thanksgiving (and every week leading up)!
To check out the original recipe blog, learn more about Krysten, & find more of her amazing reipes, click here! Make sure to follow her on instagram while you're at it - @krystenskitchen - you won't regret it!
- 3/4 c. paleo flour
- 1/4 c. Glean’s Pumpkin Goodness
- 1/4 c. maple sugar*
- 1/4 c. coconut oil, melted
- 1/4 c. cashew butter
- 1 egg**
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 TB vanilla
- pinch of sea salt
- 1/4 cup pumpkin puree
- 1/4 cup cashew butter
- 1 1/2 tbsp. maple syrup***
*You can also use coconut sugar.
**To make it vegan use 1 flax egg. Mix 3 tablespoons of warm water with 1 tablespoon of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg
***You can use honey or agave if you prefer
- Preheat your oven to 375 degrees.
- Make your flax egg and set aside.
- If you’re not using a flax egg, mix all wet ingredients: coconut oil, cashew butter, egg, and vanilla in a medium size bowl until smooth. You can do this by hand or with a hand mixer.
- Mix all dry ingredients in another bowl: flour, maple sugar, baking soda, nutmeg, cinnamon, and sea salt.
- Combine the wet with the dry ingredients until combined.
- Using a cookie scoop to ensure cookies are evenly sized, scoop cookies onto baking sheet. I used this one. It’s about 1.5 teaspoons or so.
- Bake at 350 for about 15 minutes.
- While the cookies are cooling, make the frosting. Mix pumpkin puree, cashew butter and maple syrup together until fully combined. It should be thick. If you prefer it sweeter, add a little more maple syrup.
- Once they are completely cooled, frost the cookies & enjoy! Frost as you need them, don’t frost and keep in the fridge as the cookies can get soft and a bit soggy. Best to keep the cookies in the fridge.