Servings: 16 cookies
Calories: 96kcal
Ingredients
- 1 ½ cups Almond Flour
- ¼ cup Butter salted
- ¾ cup Pumpkin Puree
- ½ teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 2 teaspoon pumpkin spice or cinnamon
- 1 large egg
- ½ cup monk fruit sweetener
- Topping:
- 1 tablespoon monk fruit sweetener
- 2 teaspoon cinnamon or pumpkin spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment and set aside
- In a large mixing bowl, whisk together flour, baking powder, and sweetener.
- In a medium bowl melt butter. Add pumpkin vanilla, egg to the butter and mix until well incorporated.
- Pour wet ingredients into the bowl with dry ingredients, and mix until well incorporated.
- Roll dough into one-inch balls and place on a baking sheet. (Dough will be wet)
- Press balls flat with the bottom of a jar or fingers.
- In a small bowl mix together topping ingredients.
- Sprinkle the topping mixture on top of the cookies.
- Bake for 10-12 minutes. Store leftovers in an airtight container for 3-5 days
Notes
Note: You can use any sugar substitute, or regular sugar if not doing keto.
These ingredients do stand up well to freezing for 2 months or more. Freeze individual cookies on a parchment-lined baking sheet first and then transfer them to a bag.
Nutrition
Serving: 3g | Calories: 96kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 30mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1892IU | Vitamin C: 0.5mg | Calcium: 37mg | Iron: 1mg
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