Banana Almond Flour Pumpkin Cookies (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

🎃🍌Can pumpkin cookies be delicious AND made with better-for-you ingredients?

My Banana Almond Flour Pumpkin Cookies are gluten-free, made with natural ingredients, and contain no refined flour or added sugar! 🍪

Made with my banana almond flour and pumpkin, these soft, delicious cookies are a tasty way to enjoy seasonal flavors while supporting your everyday wellness. 💛

I believe healthy choices can still taste amazing!

🎃 Are you Team Pumpkin or Team Banana? 🍌

Ingredients

2 cups of banana almond flour

2 Tablespoon of tapioca flour

½ teaspoon of baking powder

1/4 teaspoon salt

1/2 cup thick Greek yogurt

1 cup powdered sugar (I like Swerve)

1 cup pumpkin puree

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

½ teaspoon allspice

2-3 drop (optional orange food coloring) - I like vegan

⅓ cup almonds (for the stem)

Instructions

 1. Line two sheet pans with parchment paper. Set aside.

2. In a mixing bowl, whisk the almond flour, tapioca flour, baking powder, and salt. In another bowl, combine the yogurt with the powdered sugar. Add the pumpkin, vanilla, cinnamon and allspice. Mix until smooth. At this point, you can add a drop of orange (vegan) food coloring if desired.

3. Combine your wet in with your dry ingredients. Cover and chill for 2 hours.

4. Preheat the oven to 350°F.

5. Shape dough into approximately 1½ tablespoon-sized balls. Roll each one between the palms of your hands until it's smooth. Place them on one of the prepared baking sheets.

6. Next, use the back of a paring knife to make several (about 6-7) vertical lines around each ball of dough, all coming together at the top center.

7. Bake in the preheated 350°F oven until bottoms are slightly golden for approximately and the 15 minutes.

8. After slightly cooled, insert the almonds to the top of each pumpkin.

Enjoy!