Pumpkin Muffin-Top Cookies (gluten free, dairy free, refined-sugar free)

Do you love tops of pumpkin muffins but sometimes want your sweet treats in cookie form? Never fear, I have you covered with these pumpkin muffin-top cookies that are soft and pillowy and are like an explosion of fall in your mouth!

Pumpkin Muffin Top Cookies (gluten free, dairy free, refined-sugar free)

Serves: 12 cookies

Ingredients:

1/2 cup + 2 TBS pureed pumpkin

1/4 cup + 1 TBS maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp baking soda

1 egg

2 TBS melted coconut oil (I melt mine first and then measure it)

1 cup oat flour (make your own by blending up 1 cup gluten-free oats in your blender until they resemble a powder)

1/2 cup almond flour

Optional: 1/4 - 1/2 cup chocolate chips

Directions:

1. Mix the pumpkin, maple syrup, egg, cinnamon, nutmeg, cloves, and baking soda in a small bowl. Stir in the melted coconut oil.

2.  Mix in the oat flour; stir well. Then, mix in the almond flour.

The dough should be wet and resemble a thick muffin batter.

3. Place dough in the fridge for an hour (or longer if you need to!).

4. Preheat oven to 350F. Roll the dough into balls and place on a parchment-lined baking sheet.

5. Bake for about 12-14 minutes in the oven!

ENJOY!

Don't forget to tag me on Instagram, so I can see your recreations!

xoxo, Emily