Ingredients
Scale
- 2/3 cup pumpkin puree
- 2 tbsp maple syrup
- 3 tbsp extra virgin coconut oil
- 3/4 cup coconut blossom sugar
- 2 tsp vanilla essence
- 1.5 cup oatmeal
- 1.5 cup almond flour
- 3.5 tsp pumpkin spices
- 3 tsp baking powder
For the glaze:
- 1/2 cup erythritol powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp almond/oat milk
Instructions
- preheat oven, 160 ºC / 320 ºF.
- in a bowl, mix pumpkin puree, maple syrup, coconut oil, coconut blossom sugar, & vanilla until smooth.
- in a different bowl, combine all dry ingredients.
- with a continual stirring motion, add pumpkin mixture to dry ingredients without pausing. stop mixing when everything is just mixed.
- cover a bake sheet with baking paper.
- scoop small balls of dough onto bake paper, shape into cookies.
- tips: for even proportions, use an ice cream spoon or ground coffee measuring scoop.
- bake cookies until nicely browned, about 15~18 minutes.
- allow cookies to cool down.
for the glaze:
- in a small bowl, add sugar & vanilla essence.
- with a continual stirring motion, slow & carefully drip-drop milk into sugar to achieve a pourable semi-fluid smooth texture.
- use glazing mixture to draw desired lines on cookies.
- refrigerate frosted cookies to allow decoration to harden.
