Cinnamon Pumpkin Cookie Bites
1-1/4 cup Mandelin Blanched Almond Flour
1 tablespoon coconut flour
1/2 teaspoon cinnamon
1/3 cup light brown sugar
1/4 cup pumpkin puree
1 egg yolk, whisked
2 tablespoons chopped Mandelin Natural Whole Almonds
2 tablespoons powdered sugar
Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the pumpkin puree, butter, and egg yolk. Next, add the almond flour, coconut flour and cinnamon. Mix together with a wooden spoon and add the chopped almonds.
Use a small cookie scoop to portion the dough and roll it into balls.
Bake for approximately 20 minutes and while the cookies are still warm, dust them in powdered sugar.
Variation on RD Maggie Michalczyk of Once Upon a Pumpkin's recipe for Almond Board of California.