Taking pictures of food you make is more fun than I thought! And these taste just as good as they look!
I was craving a Starbucks pumpkin scone and then slapped myself and said NO.
So I stumbled upon this grain-free cinnamon pumpkin cookie with maple glaze recipe by Ambitious Kitchen and gave it a try.
My photo doesn’t do this cookie justice. These literally taste BETTER than the Starbucks scone….and are made with one third the calories. Im talking DENSE. GOOEY. AND SO PUMPKINY!
159 calories per cookie. On a mission to be fit AND happy…because who is happy without a little sweetness in their life?…😋
Loving every second of baking healthier alternatives❤
————Per Ambitious Kitchen—–she gives several ways to bake but here is the way I chose with specific ingredients————
Ingredients for Cookie
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups packed fine almond flour
- 3 tablespoons coconut flour
- 1/4 cup melted and cooled coconut oil
- 1/3 cup pumpkin puree
- 1/4 cup organic cane sugar (regular sugar or coconut sugar will also work!)
- 1 tablespoon pure maple syrup
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- Ingredients for Frosting:
- 3 tablespoons butter, room temperature
- 2 tablespoons powdered sugar
- 3 tablespoons pure maple syrup
- little salt if needed
1. Preheat oven to 350 degrees
2. Line baking sheet with parchment paper
3. In a bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth.
4. Then add almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Let sit for 5 minutes.
4. Roll dough into small balls that your flatten with your hand.
5. Bake for 8-11 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.
5. For the frosting: Beat softened butter and powdered sugar on high for 30 seconds, then slowly add in maple syrup and a pinch of salt