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Pumpkin Almond Flour Cookies with Peanut Butter

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Embrace the flavors of autumn with these irresistible pumpkin almond flour cookies with peanut butter. These cookies are wonderfully blending the rich, earthy notes of pumpkin pie spice with the nutty essence of almond flour for a gluten-free treat that’s both nutritious and indulgent. Enhanced with warming spices like cinnamon each bite is a cozy celebration of fall, perfect for sharing at gatherings or enjoying with a warm cup of tea.
Course Dessert
Keyword almond flour, cookies, gluten free
Prep Time 5 minutes
Cook Time 20 minutes
freeze time 15 minutes
Total Time 40 minutes
Servings 18 cookies

Equipment

  • Large Bowl
  • Measuring Cups & Spoons
  • Cookie Sheet
  • 1 tbsp. Cookie Scoop

Ingredients

For The Cookies

  • 1 & 1/2 cup Almond Flour
  • 2 tbsp. Coconut Oil melted
  • 2 & 1/2 tbsp. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Salt
  • 2 tbsp. Pumpkin Pie Spice

For The Filling & Chocolate Coating

  • 1 cup Chocolate Chips melted
  • 2 tsp. Coconut Oil
  • 1/4 cup Peanut Butter

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  • In a large mixing bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, salt, and pumpkin pie spice. Stir until the mixture is well combined and forms a dough.
    1 & 1/2 cup Almond Flour, 2 tbsp. Coconut Oil, 2 & 1/2 tbsp. Maple Syrup, 1 tsp. Vanilla Extract, 1/4 tsp. Salt, 2 tbsp. Pumpkin Pie Spice
  • Using a 1-tablespoon cookie scoop, portion out the dough and place it on the prepared baking tray. Leave some space between each cookie as they will spread slightly. Use the back of the cookie scoop to gently press a dent into the top of each cookie before baking. This will hold the peanut butter filling later.
  • Bake the cookies in the preheated oven for 20-25 minutes, or until they are lightly golden around the edges. Remove from the oven and let them cool on the baking tray for a few minutes
  • Once the cookies have cooled, melt the peanut butter in a microwave-safe bowl until smooth. Spoon the melted peanut butter into the dents of each cookie. Place the cookies in the freezer for about 15 minutes to set the peanut butter.
    1/4 cup Peanut Butter
  • While the cookies are freezing, melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring until smooth
    1 cup Chocolate Chips, 2 tsp. Coconut Oil
  • Remove the cookies from the freezer and dip each one into the melted chocolate, ensuring they are coated evenly. Place the dipped cookies back on the parchment-lined tray and return them to the freezer until the chocolate hardens.
  • If desired, melt a little more chocolate and peanut butter, then drizzle it over the cookies for an extra touch & ENJOY!