paleo Pumpkin Spice Cookies

~Paleo, gluten free & dairy free

- 2 cups blanched almond flour

- ½ cup coconut flour

- ¼ cup ground flaxseed

- ½ teaspoon baking soda

- ¼ teaspoon cream of tartar

- ½ teaspoon ground ginger

- 2 teaspoons ground cinnamon

- ½ teaspoon ground cloves

- ¼ teaspoon ground allspice

- ¼ teaspoon salt

- 2 TBSP coconut oil, melted

- 1 cup of pure pumpkin puree

- ¼ cup + 1 TBSP pure maple syrup

- 1 teaspoon vanilla

- 1 large egg

- 3-4 teaspoons sugar for rolling (you can use raw sugar or coconut sugar for the paleo version)

    Preheat oven to 350 degrees.    

    Mix all dry ingredients together in a large bowl. In a separate bowl mix all wet ingredients together. Combine the wet ingredients with the dry and mix until a uniform ball forms. The dough should stick together well, it shouldn’t be very wet or runny.

    Form small balls by using a cookie scoop. Roll the ball into the sugar (if desired) and place on a greased baking sheet. The cookies do not spread so you can fit a lot on one sheet. Bake for 8 minutes. Let the cookies sit on a cooling rack prior to storing in tupperware.