cookie - Pumpkin Spice Cookies with Vanilla Cinnamon Icing

By tinathorn

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)

Details

Adapted from againstallgrain.com

Preparation

Step 1

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