Dairy-Free Pumpkin Cookies with Salted Maple Glaze

Ingredients

• 1/4 cup melted coconut oil

• 1/3 cup pumpkin purée

• 1/4 cup organic cane sugar

• 1 Tbsp pure maple syrup

• 1 egg

• 1 tsp vanilla extract

• 1 1/2 cup almond flour

• 3 Tbsp coconut flour

• 1/4 tsp baking baking soda

• 1 Tbsp pumpkin pie spice

• 1/4 tsp salt

Maple Glaze

1. 1/2 cup powdered sugar

2. 1 Tbsp pure maple syrup

3. 1 Tbsp melted vegan butter

4. 1/2 Tbsp almond milk

5. pinch of sea salt

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.

3. Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you'd like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.

4. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.

5. For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie then enjoy! Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day. Cookies can be stored in a container at room temp for a few days, then I recommend storing them in the fridge.