Equipment
- Oven
Ingredients
Cookie Ingredients
- 3 tbsp coconut butter or vegan butter, melted (optional to sub coconut oil)
- ¾ cup pure maple syrup
- 1 tbsp vanilla extract
- 2¾ cups super fine blanched almond flour
- ⅓ cup arrowroot powder
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp pumpkin spice
Pumpkin Spice Coating Ingredients
- ⅓ cup coconut sugar
- 1 tbsp pumpkin spice
Method
- Preheat oven to 350 and line two metal baking sheets with parchment paper. Add the butter, syrup, and vanilla to a mixing bowl and use a fork or hand mixer to combine. Add in the remaining dry ingredients and mix until just combined.
- Use a 1.5 tbsp sized scoop to scoop out dough and roll into balls. Combine the pumpkin spice and coconut sugar in a small dish and roll each ball in the mixture to coat. Transfer to the baking sheet and flatten slightly.
- Bake for 8-10 minutes (9 was perfect for me!) and let cool for 5-10 minutes before enjoying.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.