Healthier Iced Pumpkin Cookies

The SOFTEST cookies you will ever eat, not kidding!

These melt in your mouth Iced Pumpkin Cookies are made with a combination of almond flour, coconut flour, coconut sugar, pumpkin, and dark chocolate. The texture is light and fluffy, you will find yourself going back for more.

These are also grain-free and oil-free!

PUMPKIN FACTS!

Did you know that pumpkins are rich in vitamin A and potassium.
They also have a low glycemic index.
Pumpkins are low in fat and high in protein.
Pumpkins also have antioxidant and anti-inflammatory properties!

INGREDIENTS:

1 1/2 cups almond flour
3 Tbsp coconut flour
1 tsp nutmeg
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp sea salt
2 eggs
1/2 cup coconut sugar
1 tsp vanilla
1 cup pumpkin, canned
1/3 cup mini dark chocolate chips
organic vanilla frosting, for piping

INSTRUCTIONS:

1.Preheat oven to 350°F and line a baking sheet with parchment.

2. Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.

3. Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl. Combine wet and dry ingredients.

4. Stir in 1/3 cup dark chocolate chips.

5. Scoop and place cookies on prepared cookie sheet 1 inch apart. Press cookie dough down into a cookie shape with a spoon or your fingers.

6. Bake for 15 minutes.

7. Transfer cookies to a wire rack to cool. Frost once completely cooled.

8. Store leftovers in the fridge for up to 1 week.

Recipe adapted and inspired by Eating Bird Food.

NUTRITION

Serving Size: 1 cookie (with frosting)
Calories: 107
Sugar: 8g
Sodium: 96mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 1.5g
Cholesterol: 17.5mg

As always, if you tried this recipe out, please leave a star rating and a comment below! Your honest feedback is so valuable to me!