Soft and delicious pumpkin cookies that are gluten-free and vegan, perfect for a keto-friendly treat.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol or preferred sweetener
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chopped pecans or walnuts optional
Instructions:
Warm the oven up to 175F 350C
Put parchment paper on the bottom of a baking sheet
Add the erythritol, pumpkin pie spice, baking powder, and salt to a bowl and mix them together
Melt the coconut oil and add it to the dry ingredients
Mix everything together well
If you want, fold in chopped nuts
Using a spoon or cookie scoop, place dough balls on the baking sheet that has been prepared, leaving space between them
With the back of a spoon or your fingers, make the dough a little flatter
The cookies are done when the edges are golden brown and the middle is firm
Take it out of the oven and let it cool for 5 minutes on the baking sheet
Then, move it to a wire rack to finish cooling
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