Strawberry Almond Flour Pumpkin Spice Cookies (Gluten-Free, Keto-Friendly, No Added Sugar)!

Strawberry meets pumpkin spice...and the result is a fall cookie sandwich you won't forget! 🍓🎃🍪

My Strawberry Pumpkin Spice Cookies combine my signature strawberry flavored almond flour with a creamy pumpkin spice frosting. Made with natural ingredients, no added sugar, gluten-free, and keto-friendly, this is a sweet fall twist made for enjoying without the traditional sugar overload!

 Would you try strawberry and pumpkin together? 🎃🍓😋

Cookies

• 2 cups of strawberry flavored almond flour

• 2 tablespoons of tapioca flour

• ½ teaspoon baking powder

• 1 teaspoon of pumpkin spice

• ¼ teaspoon of salt

• 1 egg

• ¼ cup coconut oil

• ¼ cup monk fruit

• 2 Tablespoons of fresh chopped strawberries

Whisk the almond flour, tapioca flour, baking powder, pumpkin spice, and salt in a separate bowl. Then in another bowl whisk your monk fruit, oil, and egg. Combine the wet ingredients with the dry ingredients. Fold in your strawberries. Chill for 1 hour.

Use a tablespoon size scooper and scoop your dough and place on a lined cookie sheet.

Bake at 350°F for approximately 10–12 minutes.

Pumpkin Spice Frosting

Use ½ cup of your strawberry frosting and add ½ teaspoon of pumpkin spice.

When cookies are cooled completely, top with your frosting and place a ¼ cut strawberry on top of each cookie. Enjoy! 🍓🎃