Ingredients:

  • 1.5 cups (150g) almond flour
  • 0.5 cup (50g) gluten-free oat flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) sea salt
  • 2 tsp (6g) pumpkin pie spice
  • 0.5 cup (120g) pumpkin puree
  • 0.33 cup (80ml) maple syrup
  • 3 tbsp (45ml) coconut oil, melted
  • 1 tsp (5ml) vanilla extract
  • 1 large egg

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk together almond flour, oat flour, baking soda, salt, and pumpkin spice in a medium bowl. Whisk well to break up almond flour clumps.
  3. Beat the egg, maple syrup, melted coconut oil, and vanilla in a large bowl. Stir until the mixture is silky and pale.
  4. Stir the pumpkin puree into the wet mixture until it's fully incorporated.
  5. Gradually pour the dry ingredients into the wet mixture. Stir with a spatula until just combined. Don't overmix or you'll lose the lightness.
  6. Scoop about 2 tbsp of dough per cookie onto the baking sheet.
  7. Bake for 15 minutes until the edges are set and the tops spring back.
  8. Let them cool on a wire rack for at least 10 minutes before moving them.