Almond Flour Pumpkin Spice Cookies
2 cups almond flour
1/2 cup brown rice flour
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon allspice
1/8 teaspoon sea salt
1/2 cup agave nectar (may substitute with equal amount of raw honey – slightly warmed)
1 large whole egg
1 large egg white
1/3 cup pumpkin puree (canned or fresh)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
In a large mixing bowl, sift together the almond flour, brown rice flour, baking powder, baking soda, cinnamon, nutmeg, allspice and sea salt, and set aside.
In a separate small mixing bowl, whisk together the agave nectar (or raw honey), the 1 large whole egg, pumpkin puree and vanilla extract until thoroughly blended. Slowly add in the wet ingredient mixture into the bowl with the dry ingredient mixture, and stir continuously while adding, until all ingredients are moistened and well blended.
In a small bowl, whisk the 1 large egg white until it forms soft peaks. Carefully fold in the fluffed egg white into the bowl with the other ingredients just until blended – be careful to not over-stir at this point.
Drop batter by spoonfuls (teaspoon or tablespoon sized, depending on your preference of cookie size) onto your parchment-lined cookie sheet and very gently flatten the tops with the back of the spoon. Bake on center oven rack for20 -23 minutes, until cookies are lightly browned and spring back when tops are lightly pressed. Remove cookies from oven and immediately transfer to a wire rack to fully cool.