These little cookies might look innocent (which they totally are!), but they taste so indulgent and tasty! A perfect treat when you’re craving something sweet, but don’t want to break the bank.
And nothing better than a home-made icing! Make sure to try it out as well, because the icing works amazingly well with these paleo-friendly cookies.
- 2 ½ cups almond flour
- 2 tbsp. coconut flour
- 1 ½ tsp Sunny Day Naturals’ Ceylon Cinnamon Powder
- ½ tsp ginger powder
- ½ tsp baking soda
- ½ tsp nutmeg
- A pinch all spice
- A pinch salt
- 1/3 cups raw honey
- ½ cup pumpkin puree
- 1 egg
- 1 tsp Sunny Day Naturals’ Vanilla Bean Powder
For the icing:
- 1 tbsp raw honey
- 2 tbsp pure unsalted butter
- 2 tbsp coconut milk
- A Pinch of Sunny Day Naturals’ Ceylon Cinnamon Powder
- ½ tsp Sunny Day Naturals’ Vanilla Bean Powder
- Preheat oven to 350 degrees F.
- Mix together the dry ingredients (the first 8 ingredients + vanilla) in a small bowl.*
- In the bowl of a stand mixer (or for a smoother texture, food processor), combine the honey, pumpkin, and egg.**
- 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.***
* The cookie will have a coarse texture if the almond flour is not fine, so we would suggest blending the almond flour for this recipe.
** The taste depends on the pumpkin’s natural sweetness, so if you’d like it sweeter, you can add more honey.
*** The icing is soft and wet, so we’d recommend putting it on when you’re about to serve and eat them, otherwise the cookie can get soggy.
Tip: Over time (2-3 days) cookies lose their crunchiness and become soft. So if you that crunch again, just pop them in the oven for about 5-10 minutes.
Recipe taken from againstallgrain.com by Daniella Walker.