Pumpkin Flax Cookies with Almond Butter Icing
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Pumpkin Flax Cookies with Almond Butter Icing
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Per Cookie, you are looking at: 134.86 Calories, 12.84g Fats, 1.44g Net Carbs, and 2.84g Protein.
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Ingredients
The Cookies
- 1 Cup almond flour blanched
- ½ Cup flaxseed meal
- ½ Cup pumpkin puree
- ¼ Cup butter salted
- ¼ Cup coconut oil
- ¼ Cup erythritol
- 1 egg large
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves fresh ground
The Icing
- ¼ Cup butter
- ¼ Cup cream cheese
- ¼ Cup almond butter
- 2 Tbsp. erythritol
- 1 Tbsp. heavy cream
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350F.
- Mix your almond flour, flaxseed meal, erythritol and spices together.
- Microwave your butter and coconut oil to melt it (about 30 seconds).
- Mix together your dry ingredients and your butter/coconut oil.
- Add your pumpkin puree and egg and mix it all in well together.
- Roll the dough into balls and lay them on a baking sheet.
- Press the dough down and put them in the oven. Cook for 12-15 minutes.
- For the icing, mix together all the ingredients with a fork and then mix it together with a hand blender until it's fluffy.
- When the cookies come out the oven, let them cool and then move them into the refrigerator overnight. They will be soggy-ish when you taken them out the oven, but will harden up in the fridge.
- Put your icing into a Ziploc bag, cut off the corner, and ice the cookies.
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