Ingredients

The following ingredients have 8 Servings
  • 3/4 cup (185g) pumpkin puree
  • 1/3 cup (110g) maple syrup
  • 1/4 cup (65g) nut/seed butter ((I used almond butter))
  • 2 tsps baking powder
  • 1 tbsp pumpkin pie spice
  • Pinch of sea salt
  • 2 cups (225g) almond flour ((*see notes for oat flour option))
  • 1/2 cup (60g) tapioca starch ((can sub arrowroot or cornstarch))
  • 1/4 cup coconut butter
  • 1 tbsp cacao powder
  • Optional: 1 tbsp maple syrup

Instruction

  • Preheat the oven to 350F.
  • Combine all the ingredients in a blender or mixing bowl. Blend/mix until combined, but be careful not to over mix.
  • Drop large spoonfuls of the batter onto a baking pan lined with parchment paper and flatten/smooth them out into domes.
  • Bake for 13-15 minutes at 350F or until just golden on the bottom edges.
  • Remove from the oven and cool completely before glazing.
  • For the glaze, whisk together the ingredients until smooth and drizzle-able. If your coconut butter is too thick, microwave it for a few seconds to soften.
  • Drizzle the glaze onto the cool cookies and then refrigerate them for 5-10 minutes to set. Enjoy!