Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Crack the eggs into a bowl. Add Erythritol, stevia and melted coconut oil.
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Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Crack the eggs into a bowl. Add Erythritol, stevia and melted coconut oil.
Step 2Stir in the pumpkin purée.
Step 3Add coconut flour with the spice mix and combine well.
Step 4Using a measuring spoon or your hands, form small cookies.
Step 5Place them on a baking sheet lined with parchment paper. Top each cookie with an almond. Place in the oven and bake for 15-20 minutes. Make sure you keep an eye on the cookies. Coconut and nut flours tend to burn faster.
Step 6When baked, remove from the oven and let the cookies cool down. Then, place in the freezer for about 15 minutes. Chilling the cookies in the freezer will help the glaze set well.
Step 7Meanwhile, prepare the glaze. Mix the matcha, powdered Erythritol and melted coconut oil. If you don't have matcha, try cinnamon.
Step 8Remove the cookies from the freezer and drizzle the glaze over them. Make sure the glaze is chilled before drizzling it over the cookies to ensure it will firm up well.
Step 9Let the glaze firm up and enjoy! Coconut oil melts at 24 °C/ 76 °F. Make sure you keep the cookies in a cool room. Store in a cool place for up to a week, or freeze for up to 3 months.