When pumpkin meets a traditional holiday cookie an amazing combination is born! Gluten free pumpkin snowball cookies are airy, fluffy and delicious–perfect for any activity this holiday season!
- 1 ¼ cup almond flour
- 1 tbsp coconut flour
- 1/3 cup light brown sugar
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil*
- ½ tbsp pumpkin pie spice
- 1 egg yolk, whisked
- 2 tbsp crushed walnut pieces, optional
- Coating for After Baking
- 2 tbsp. powdered sugar
- sprinkles of pumpkin pie spice
Preheat oven to 300° F, and line a cookie sheet with parchment paper.
In a large mixing bowl combine almond flour, coconut flour, brown sugar, pumpkin pie spice, and cinnamon. Mix together.
Add coconut oil, egg yolk, and pumpkin puree. Combine thoroughly and add in optional walnut pieces and stir in.
Roll a tablespoon size of dough into balls and place on cookie sheet in rows. Bake cookies in oven for 22 to minutes. The bottom of the cookies will be golden brown.
While cookies are still warm, dab them into the powered sugar, not covering completely, just “dusting”.
- Sprinkle additional pumpkin pie spice on top and enjoy!
*Can substitute butter