Serves 15 / 1 cookie each
Net Carbs 1 gram
Protein 3 grams
1 1/2 cups almond flour
1/3 cup Brown Swerve
3/4 teaspoon pumpkin pie spice
1/2 teaspoon cream of tarter
1/2 teaspoon baking soda
1 large egg
3 Tablespoons pumpkin puree
2 Tablespoons butter, melted
1/2 teaspoon vanilla extract
1 Tablespoon Swerve Granular
1 teaspoon ground cinnamon
Preheat oven to 350 F and line a cookie sheet with parchment or a silicon mat.
Whisk together Swerve Brown, pumpkin pie spice, cream of tarter and baking soda.
Stir in the egg, pumpkin puree, butter and vanilla til dough comes together.
Whisk Swerve Granular and cinnamon together.
Roll into 1 inch balls and roll in cinnamon Swerve mixture.
Place on cookie sheet about 2 inches apart and mash down with the heel of your hand to about 1/2 inch thick.
Bake 10-15 minutes until cookies are puffed and just barely firm to the touch. They will still be quite soft but will firm up as they cool.
Remove and let cool completely on the pan.