Gluten-Free Pumpkin Bread Cookies

These gluten-free pumpkin bread cookies are perfect for autumn or anytime you're craving a cozy treat. They're soft, flavorful, and packed with pumpkin spice goodness. Plus, they're vegan and can be made dairy-free by skipping the optional chocolate chips.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips optional

Instructions:

Preheat oven to 350F 175C

In a large bowl, mix together pumpkin puree, almond flour, coconut flour, maple syrup, melted coconut oil, and vanilla extract

Add cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt

Stir until well combined

If desired, fold in dairy-free chocolate chips

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, and flatten slightly with a fork

Bake for 12-15 minutes, or until cookies are golden brown around the edges

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely