Pumpkin Maple Spice Cookies
Print recipeIngredients
- 1 cup rolled oats ((ground to course oat flour))
- 2 tablespoons coconut flour
- 3/4 teaspoons baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup coconut sugar
- 1 whole egg
- 1 teaspoon vanilla
- 1 1/4 teaspoon maple extract
- 1/2 cup canned pumpkin
- 2 tablespoons softened coconut oil
- 1/4 cup unsweetened almond milk
- 40 drops vanilla cream stevia
- 1oz cream cheese (softened) (** TOPPING **)
- 1 tablespoon maple syrup (** TOPPING **)
- 1/2 teaspoon maple extract (** TOPPING **)
- 1-2 teaspoon cinnamon (** TOPPING **)
Directions
| Step 1 | |
| Preheat oven to 350 degrees. Combine ground oats, coconut flour, baking soda, cinnamon, pumpkin pie spice, salt, and coconut sugarin a medium sized bowl. Make a well in the center of the bowl. | |
| Step 2 | |
| Add egg, extracts, pumpkin, coconut oil, stevia, and unsweetened almond milk. Mix until well combined. | |
| Step 3 | |
| Drop by large spoonfuls onto a lined or non stick sprayed cookie sheet. Press down each cookie slightly (this dough will hold the shape as it bakes). Bake for 8-10 minutes until tops are set but cookie is still soft to the touch. | |
| Step 4 | |
| Let cookies cool and prepare topping by combining softened cream cheese, maple syrup, and maple extract in a small bowl. Mix thoroughly until everything is well mixed. | |
| Step 5 | |
| Once cookies have cooled completely, top each one with 1 tsp of the topping and sprinkle a little cinnamon on top if desired. | |
Note
NUTRITIONAL INFORMATION: calories- 63, protein- 2 g, carbs- 8 g, fat-3 g (PER COOKIE)