Directions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Mix until again until dough forms. Let dough sit for 5 minutes.
3. Next using your hands, roll dough into balls about 1/2 the size of a golf ball. Place on prepared cookie sheet. Flatten each dough ball (1/4 inch) with hand keeping them round. Bake for 8-11 minutes.
4. Remove from oven and let cool completely on a wire rack. Makes 24 small cookies or 12 golf ball sized cookies.
5. For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie then enjoy.
6. Top each cookie off with a sprinkle of cinnamon.

NOTES:

Variation
Instead of frosting, roll the cookie dough ball in cinnamon-sugar.

Storage
They can be stored in a container at room temp for a few days, then transfer to the fridge if… there is any left!

A Bariatric Tip
For smaller servings, make 24 dough balls instead of 12. Each smaller cookie will have about 2g of protein. Be sure to have a few slices of deli turkey or ham first.

Nutrition
Calories 94, Cholesterol 9mg, Fat 7g, Sodium 43mg, Carbs 8g, Vitamin A 557IU, Fiber 1g, Vitamin C 0mg, Sugar 5g, Calcium 21mg, Protein 2g, Iron 1mg