I can't believe it's almost fall! And what's more fall than pumpkins? Nothing!
These cookies are really delicious and most of all, a healthier version of your average pumpkin cookie.
On this particular recipe, we are using monk fruit sweetener because monk fruit extract is all-natural—so you avoid the drawbacks of artiﬁcial sweeteners. Monk fruit extract is also rated a zero on the glycemic index and has zero calories and zero carbs so it won’t spike blood sugar diabetics can incorporate it into their diet more easily than sugar.
Gluten-Free Pumpkin Cookies (Makes 24 Cookies)
- 1/4 cup unsalted butter
- 1/3 cup golden monk fruit sweetener with erythritol
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 3 cups almond flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp xanthan gum
- 1/4 cup powdered monk fruit sweetener
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large deep bowl, beat together the butter and sweetener, until fluffy.
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, xanthan gum, cinnamon, nutmeg, baking powder, and sea salt, until a uniform cookie dough forms.
Scoop balls of dough and onto the lined baking sheet, 2 inches apart. Use your palm, to flatten cookies to about 1/4 inch thick.
Bake for 15 to 20 minutes or until golden.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If it's too thick, add more cream, a teaspoon at a time, until it's a spreadable consistency. If it's not thick enough, add more powdered monk fruit sweetener, a teaspoon at a time.
Let the cookies cool off before you glaze them.