MAKES: 12 COOKIES | TOTAL TIME: 30 MIN
INGREDIENTS
For the cookie dough:
- 1/4 cup melted coconut oil
- 1/3 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 Tbsp maple syrup
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups packed fine almond flour
- 1/2 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1/4 teaspoon salt
For the Salted Maple Glaze:
- 1/2 cup powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp melted coconut oil
- 1/2 Tbsp unsweetened almond milk to start – add 1-2 tsp more as needed to thin the icing.
- Tiny pinch of salt
PREPARATION
- Prep: Preheat oven to 350°F. Line a large baking sheet with parchment paper or non-stick silicone liners and set aside.
- Wet Ingredients: In a large bowl, mix together the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well until smooth.
- Add dry ingredients: To the same bowl, add in almond flour, baking soda, spices and salt. Mix until a dough forms, then allow to sit 5 min.
- Form Cookies: Next use an ice cream scooper to scoop the dough (~golf-ball sized) and place on cookie sheet. Lightly flatten each ball, but still keep the cookies nice and round.
- Bake for ~10-12 minutes. Transfer to a wire rack and let cookies cool completely before frosting.
- Make Glaze: While cookies bake, mix together the 1/2 cup powdered sugar, 1 Tbsp maple syrup, 1 Tbsp melted coconut oil and 1/2 Tbsp almond milk. Add a pinch of sea salt to taste. If glaze is too thick, you can add a tsp or two of almond milk, until spreadable.
- Let cookies cool completely, then glaze and gobble!
Optional: Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day – they definitely keep best if stored in the fridge.
