Chewy Pumpkin Spice Cookies

With thanksgiving fast approaching I decided that I was going to come up with some delicious guilt-free fall themed treats in time for family dinners. Using almond flour instead of regular all purpose flour creates a really great texture and adds more nutrients to your cookies without compromising any flavour!

This recipe makes about 9 medium sized cookies, but you can make 12 smaller ones if you prefer for a bite size snack.

Let me know what you think in the comments!

INGREDIENTS:

1 ½ Cup Almond Flour

1 Teaspoon Baking Powder

1 Egg

¼ Cup Pumpkin Puree

¼ Teaspoon Nutmeg

¼ Teaspoon Ground Ginger

1 Teaspoon Cinnamon

2 Tablespoons Cane Sugar

Pumpkin seeds

DIRECTIONS:

1. Pre-heat oven to 350º F
2. Mix the baking powder and almond flour in a bowl and set aside
3. In a separate bowl using a fork, mix together the egg, pumpkin puree, nutmeg, ginger, cinnamon and sugar until it is all incorporated and smooth
4. Mix in the wet ingredients with the dry ingredients until they form a dough consistency (it will be slightly sticky)
5. Oil a non-stick baking pan with 1 teaspoon of coconut oil (just to be safe)
6. Using a tablespoon, measure out the cookie dough onto the baking pan and press with your hands so that they are slightly flattened (should only be about a ¼-½ inch thick)
7. Sprinkle on a few pumpkin seeds to each cookie and press in lightly with your finger
8. Bake for 15 minutes or until golden brown

ENJOY!