Pumpkin Cookies ( Sugar Free)

 I make quite a few Sugar Free Cookie Recipes and this one is great For a Fall Gathering of Family or Friends. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

An Electric Stand Mixer with a Paddle Attachment.

Plastic Wrap.

A 2" Cookie Scoop.

A Sheet Pan lined with Parchment Paper.

2 C Almond Flour

1/4 C Coconut Flour

1 1/2 tsp Pumpkin Pie Spice

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 C Butter, Room Temperature .

1 C Granulated Monk Fruit Sugar.

1 Egg

1/2 C Pumpkin Purée

1 tsp Vanilla

In a Large Mixing Bowl.

Whisk Together by Hand:

Almond Flour

Coconut Flour

Baking Powder

Baking Soda

Pumpkin Pie Spice

Salt

Set aside.

In the Stand Mixer with a Paddle Attachment:

Cream Together:

Butter

Sugar

Until well blended.

Add:

Egg

Pumpkin

Vanilla

Reduce Speed to Low.

Slowly Add:

Flour Mixture until Well Combined.

Wrap the Dough in Plastic Wrap and Shape into a Round Disk.

Refrigerate for 2 Hours or Overnight.

Scoop the Dough with the Cookie Scoop.

Place on the Sheet Pan.

Bake 9 - 11 Minutes.

Remove from the Oven when the Center is slightly under Baked and they'll 

finish Baking as they Cool on the Sheet Pan for 10 Minutes.

Transfer the Cookies to a Cooling Rack until Cooled Completely.

Enjoy!

Peace in the Kitchen!