Gluten-Free Pumpkin Cookies with Dairy-Free Cream Cheese Frosting

Cookies Wet Ingredients:

• 1 egg

• 3/4 cup pumpkin purée 

• 4 Tbs @naturenates maple syrup 

• 1/4 cup creamy nut butter

• 1 tsp organic vanilla extract

• 3 TBS unsweetened vanilla almond milk

Cookies Dry Ingredients:

• 1 3/4 cup @bobsredmill almond flour 

• 1/4 tsp baking soda

• 2 Tbs flax meal 

• 2 Tbs hemp seeds 

• 2 scoops @vitalproteins collagen peptides

• 1/2 tsp cinnamon

• 1/2 tsp pumpkin spice

• 1/4 tsp ground cloves 

• 1/4 tsp pink salt or sea salt ⠀

Cookies Directions:

1. Preheat oven to 350 degrees.

2. Whisk egg in large mixing bowl

3. Add all wet ingredients and mix thoroughly 

4. Add all dry ingredients except almond flour and mix thoroughly.

5. Slowly add in almond flour and mix gradually to avoid clumping.

6. Spray baking sheet with coconut oil or baking spray. Using ice cream scooper, scoop dough into tray and flatten into cookie form.

7. Bake cookies at 350 for 22-25 minutes, watching closely. To check if they are ready, use the baking toothpick test! 

Frosting Ingredients:

• 1/3 tub of @kitehillfoods almond cream cheese style spread

• 1 Tbs @naturenates maple syrup honey blend (or any maple syrup)

• 1/4 tsp organic vanilla extract

• Dash of cinnamon

• Sprinkle of pink or sea salt

Frosting Directions:

1. Add all ingredients to a mixing bowl and use an automatic mixer to blend.

2. Once frosting becomes fluffy, spoon into a ziplock bag and move all ingredients into a corner.

3. Snip a small hole on the corner and use to frost.

4. Top with pumpkin seeds