- 1/ 2 cup pumpkin puree
- 3 tablespoons nut butter, or seed butter
- 3 tablespoons maple syrup
- 2/ 3 cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1 (13.5 ounce) can coconut cream, whipped
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a bowl, beat together the pumpkin puree, nut butter and maple syrup. Add the almond flour, coconut flour and baking powder. Stir to combine. Scoop out tablespoonfuls of dough onto the prepared baking sheet. Bake for 12-14 minutes.
Let cookies cool, then spread with desired amount of whipped coconut cream.