Gluten-Free Pumpkin Cookies with Walnuts

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, millet flour, tapioca starch, baking soda, salt, and spices. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl with a hand mixer, beat the butter and sugar over medium-high speed until light and fluffy, scraping down the sides as needed, 3-5 minutes.

Step 4

Add the pumpkin puree and vanilla extract and beat on medium speed until smooth. Add the egg and beat just to combine.

Step 5

With the mixer on low, slowly add the dry ingredients, mixing until just incorporated, scraping down the sides as needed. Add the chopped nuts and mix just until evenly distributed.

Step 6

In a small bowl, mix the sugar and cinnamon coating together.

Step 7

Roll 1-2 tablespoon-sized balls of dough into a ball, roll each cookie ball in the cinnamon sugar, and place on a parchment-lined baking sheet. Repeat until you've used all the cookie dough.

Step 8

Bake the cookies 2-inches apart on a baking sheet for 11-12 minutes, until set, but still very soft (They will look slightly under-baked when they first come out of the oven, but they'll finish baking as they cool). Optional: When you pull the baking pan out of the oven, lift the baking sheet up a couple inches and gently drop it against the stovetop or counter so the center of the cookies falls a bit.

Step 9

Let cool for 3 minutes on the baking sheet before using a thin spatula to carefully transfer to a wire rack to cool completely.