These perfect little Gluten Free Dairy Free Cookies pair perfectly with a pumpkin spice latte! Spiced with, cinnamon, nutmeg, allspice, and ginger. Sweetened with maple syrup, and made with coconut flour—a dessert for any time or day!
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Dessert
Cuisine: American
Servings: 12Servings
Calories: 203kcal
Author: Emmy Clinton
Ingredients
1 ½Cups Coconut Flour
1TeaspoonBaking Powder
1Teaspoon Cinnamon
1Teaspoon Nutmeg
1TeaspoonAllspice
¼TeaspoonGinger
¼TeaspoonSalt
¼CupGranular Sweetener I used monk fruit
3Eggs
¼CupNut Butter
½CupMaple Syrup
¼CupCoconut Oil
1Teaspoon Vanilla
Frosting Recipe
1 CupMonk Fruit Confectioners Sugar
2TablespoonsNut Milk Creamer
½Teaspoon Cinnamon
Instructions
Preheat the oven to 350℉.
In a medium bowl, combine all of the dry ingredients and mix well.
In another medium bowl, combine all of the wet ingredients and mix well.
Put the dry ingredients into the wet ingredients & stir until everything is well combined.
Use a cookie scoop or spoon to scoop the dough. Make small balls and push them flat.
Lay parchment paper on a large baking sheet, and bake the cookie for 6-8 minutes.
While the cookies bake, combine the creamer, confectioners sugar, and cinnamon to make the frosting. Mix well.
Once the cookie are finished, let them cool and add the frosting. Enjoy with a chai or pumpkin spice latte!