Pumpkin Cookies with Maple Icing

Prep Time

15 minutes

Cooking Time

15 minutes


32-40 cookies


For the cookies:
1 cup coconut flour
¼ cup ground flaxseed
½ teaspoon baking soda
1 teaspoon ground cinnamon
Dash of nutmeg
¼ teaspoon ground ginger
1 cup pureed pumpkin
1 cup unsweetened almond milk
2 tablespoons coconut oil
½ cup pure maple syrup
1 teaspoon vanilla extract

For the icing:
3 tablespoons coconut oil
3 tablespoons pure maple syrup
2-3 tablespoons coconut flour


For the cookies:

1. Preheat oven to 350degrees F.

2. Mix first six ingredients together in a large bowl. Add the rest of the ingredients, mixingby hand until well combined.

3. Drop cookie dough by the tablespoonful onto a cookie sheet lined with parchment paper or Silpat, or lightly greased with coconut oil.

4. Flatten the cookies down a bit (they won't flatten out when they bake).

5. Bake for 15 minutes.These are soft cookies.

6. Cool completely on the cookie sheet before icing.

For the icing:

1. Combine all ingredients (you may need to heat the oil slightly) into a small bowl and stir to combine.Start with the smaller amount of flour and add more if necessary to achieve a spreadable consistency.

2. Spread icing over cookies once they have completely cooled off. Store in the refrigerator.


I have only tried these with coconut flour.


Gluten free.