Pumpkin Spice Latte Cookies!!!!

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew “cream cheese” frosting!  Soft and chewy, gluten-free, dairy-free, vegan option…

Ingredients   [ For 14 to 15 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

Cinnamon Cream Cheese Frosting

  • 1 cup raw cashews soaked for at least 3-4 hours
  • 1 Tbsp coconut oil soft, or palm oil shortening
  • 3 Tbsp pure maple syrup
  • 2 tsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Cookies

  • 1 egg
  • 1/3 cup smooth almond butter
  • 1/2 cup organic pumpkin puree
  • 2/3 cup organic coconut sugar
  • 2 tsp pure vanilla extract
  • 2 cups + 2 Tbsp blanched almond flour
  • 1 1/2 Tbsp pumpkin pie spice
  • 2 Tbsp espresso powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt

Preparation Method

Frosting

  1. Blend cashews in a food processor or high-speed blender until paste forms, scraping sides as needed.
  2. Add remaining frosting ingredients and blend on high speed until smooth and creamy, stopping to scrape sides as needed.
  3. Transfer frosting to a bowl and chill in the refrigerator until ready to use.

Cookies

  1. Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper.
  2. Whisk together the egg, almond butter, pumpkin,  coconut sugar, and vanilla until very smooth.
  3. In a separate smaller bowl combine the almond flour, espresso powder, pumpkin pie spice, baking soda, and salt.
  4. Gently stir the dry mixture into the wet until a thick sticky dough forms.
  5. Chill cookie dough 15 minutes in the refrigerator, then scoop with cookie scoop or spoon onto the two prepared baking sheets.
  6. Gently press each dough ball down to about 1/2” thickness since they won’t spread much in the oven.
  7. Bake in the preheated oven for 10 minutes or until just set.
  8. Remove from oven and allow them to cool about 2 minutes on the baking sheets before transferring to wire racks to cool completely.
  9. Once cooled, spread each one with 1 tbsp of the frosting and sprinkle with additional cinnamon or pumpkin pie spice if desired.

Enjoy it!!

These Paleo Pumpkin Spice Latte Cookies have lots of sweet spice and are topped with a maple cinnamon cashew "cream cheese" frosting! Soft and chewy, gluten-free, dairy-free, vegan option

Source

Get Your Free E-book About Healthy Recipes

Join over 3.000 visitors who are receiving our newsletter and Get our best Healthy Recipes & Nutrition tips Straight to your INBOX!!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Leave a Reply

shares
Open

Close