Gluten Free Pumpkin Cookies

Makes 22 drop cookies.

  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 egg
  • 1 cup canned pumpkin
  • 1/2 cup fat free milk milk
  • 1/4 cup honey
  1. Preheat the oven to 375° F.
  2. Mix all ingredients together in a large bowl and stir till combined.
  3. Using a Tbs measure spoon, drop the batter onto a parchment paper lined cookie sheet.

  4. Bake for 15 minutes or until golden brown. You can bake a bit longer if you would like a crispier cookie.

  5. Remove to a baking rack and let them cool for 5 minutes or so before eating or a bit longer if you are adding the 'icing'.