- 1 cup almond butter, stirred well
- 1/4 cup blanched finely ground almond flour
- 1 large egg
- 1/3 cup honey
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp. pumpkin spice
- 6 Tbsp egg whites at room temperature
- 1/4 tsp fresh lemon juice
- 2/3 cup honey
Preheat oven to 350F and spray cookie sheet with avocado spray of other oil..
In a large mixing bowl, add all ingredients and mix well.
The batter will be sticky! Use a tablespoon to drop batter 2 inches apart onto the lined cookie sheet. Bake for 10-12 minutes. The cookies should be lightly puffed. Allow to cool for about 5 minutes on baking sheet before transferring to a wire rack or plate to finish cooling.
Honey Italian Meringue Filling
In the bowl of stand mixer beat the egg whites and lemon juice until soft peaks form.
In a small saucepan over medium heat cook honey until a candy honey becomes bubbly and frothy.
Reduce mixer speed to medium while slowly pouring the hot honey into the whipped eggs. Increase speed to high and beat for 10-20 minutes. Meringue should look thick and glossy once done.
- Makes sure cookies are cool before assembly.
- For sweeter cookie, add more honey
My daughter and I made these delicious cookies today!! They taste amazing!! Light and fluffy, we followed the directions easily with no substitutes. Thank you Debbie for this amazing gluten free delicious recipe!!
Great recipe, Debbie! Keep me coming!!