cookie - Pumpkin Spice Cookies with Vanilla Cinnamon Icing

Photo by Tina T.
Adapted from againstallgrain.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from againstallgrain.com

Ingredients

  • 2 1/2

    cups blanched almond flour, sifted

  • 2

    tablespoons coconut flour

  • 1 1/2

    teaspoon cinnamon

  • 1/2

    teaspoon ginger

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon nutmeg

  • 1/4

    teaspoon cardamom

  • dash of sea salt

  • 1/3

    cup grade B maple syrup (honey for SCD)

  • 1/2

    cup pumpkin puree

  • 1

    egg

  • 1

    teaspoon vanilla

  • Icing

  • 1

    tablespoon raw honey

  • 2

    tablespoons coconut butter (also called coconut manna or creamed coconut)

  • 2

    tablespoons coconut milk

  • 1

    teaspoon palm shortening or butter

  • 1/8

    teaspoon cinnamon

  • 1/8

    teaspoon vanilla beans (or 1/2 teaspoon vanilla extract)

Directions

Preheat oven to 350 degrees F. Mix together the dry ingredients in a small bowl. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla. Slowly incorporate the dry ingredients into the wet while the mixer is running. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit. Bake for 18 minutes at 350 degrees. Let cool completely. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies. Skip the glaze and add chocolate chips or raisins to these cookies

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