• 1/4 Cup Melted Ghee
  • 1/3 Cup + 2 TBSP SweetLeaf® Monk Fruit Granular Sweetener
  • 1/2 Cup Pumpkin Puree
  • 1 Egg
  • 1 TSP Nutmeg
  • 2 TSP Cinnamon
  • 3 Cups Almond Flour
  • 1/2 TSP Baking Powder
  • 1/4 TSP Salt
  • 1/2 Cup Chocolate Chips (Optional)
  • Greek Yogurt Icing
  • 1 Cup Greek Yogurt
  • 2-3 TBSP (depending on desired sweetness) SweetLeaf® Monk Fruit Granular Sweetener
  • 1 TSP Vanilla
  • 1 TSP Cinnamon
  • Directions

    Preheat oven to 350. Combine all wet ingredients into a bowl, mix well.

    Combine all dry ingredients into a bowl, whisk together. Add dry ingredients into wet ingredients in 2-3 batches. DO NOT dump all the dry ingredients in all at once.

    Lay parchment paper onto a cookie sheet. Once the cookie dough is mixed together take a medium cookie scoop and measure out your cookies-I got 10 cookies.

    ❗️VERY IMPORTANT: smash your cookie down with your palm to the consistency and size you want, the cookies will not spread when you bake them❗️

    Top cookies with chocolate chips (optional)

    Bake for 18-24 minutes (mine were done at 19 minutes but all ovens vary).

    The cookies will be soft after coming out of the oven and will slightly harden after cooling down. Once cooled, top with greek yogurt icing.