GF Chewy Pumpkin Cookies

By aerin8

http://buttoni.wordpress.com/2013/07/17/chewy-pumpkin-cookies/

Ingredients

• 2 c. almond flour
• 1/2 c. coconut flour
• 1 T. oat fiber (omit for gluten free)
• 1 tsp. glucomannan powder
• 1/8 tsp. salt
• 1/2 tsp. baking soda
• 1/2 c. granular Splenda
• 1 T. erythritol (or your preferred sweetener equivalent to 4 tsp. sugar)
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 c. melted butter or coconut oil
• 2 T. almond butter
• 1 T. vanilla extract
• 1/2 c. canned pumpkin
• 1 egg, beaten
• 1/4 c. sugar-free honey

Details

Servings 36
Preparation time 15mins
Cooking time 30mins
Adapted from buttoni.wordpress.com

Preparation

Step 1

DIRECTIONS: Preheat oven to 350º. In a large mixing bowl stir the almond butter, pumpkin and butter/oil together until smooth. Beat in the egg, vanilla and imitation honey. Measure in all dry ingredients on top and stir well to form a smooth dough. Dough is wet, but you can slightly roll it in your palms. If your dough seems too dry or stiff and won’t hold together (coconut flours vary a lot), 1 T. more pumpkin. If too wet, add 1 T. more coconut flour. Roll dough into 1″ balls and place them onto parchment or silicone lined baking sheet. Press balls down slightly flat with your fingers, leaving 1″ between cookies. Pop pan into preheated oven. Bake for about 15 minutes or until firm in center and beginning to brown around edges. Do not over brown these cookies or texture will be drier. Remove from oven and do not try to lift them right away. Cool completely for them to achieve their proper texture. These are delicate while hot but “firm up” nicely when they cool. Enjoy! Leftovers store just fine in a cookie jar on your counter or in a plastic bag in your freezer.

NUTRITIONAL INFO: Makes 36 cookies 1½” in diameter. Each cookie contains:

77.6 calories

6.95 g fat

3.18 g carbs, 1.4 g fiber, 1.78 g NET CARBS

1.83 g protein

34.7 mg sodium

14.7 mg potassium