Mix all the dry ingredients (almond flour, coconut flour, salt, sugar) together.
Add the wet ingredients (eggs, pumpkin puree, oil) into the bowl and mix well until all the ingredients are well incorporated.
Chill in the fridge for 10-30 minutes. Meanwhile, prepare the cream cheese filling by mixing the cream cheese with stevia***
Divide the cookie dough into 4 pieces. Place 2 of them onto a parchment-lined cookie pan and use the palm of your hand to flatten.
Top with 1-2 Tbsp of cream cheese filling then use another portion of the cookie dough (also flattened) to cover filling entirely.
Seal the filling of the cookies by crimping the edges. Do the same for the other cookie.
Use a small knife or toothpick to draw cinnamon roll swirls on top of each cookie.
Bake in oven 350F for about 13-15 or until slightly golden with browned cookie base.
Meanwhile, prepare the powdered sugar glaze by mixing ¼ cup of powdered sugar with 1-2 tsp of water.
When the cookies are out of the oven, let cool slightly before pouring the glaze on top.
Notes
*Coconut, date and maple sugars are less processed granulated sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but stevia differs by brand/ form, so you’ll have to convert according to package instructions).**to make this recipe without eggs you can also mix 1 Tbsp ground flaxseeds + 1 Tbsp water and use it instead of the egg. If you don't have flaxseed, an additional 2 Tbsp pumpkin puree also works.*** I use stevia because I only have to add a little to sweeten the cream cheese filling (which keeps the filling thick). But for a paleo friendly option, you could use 1 tsp of coconut, maple or date sugar instead.****each cookie yields 2 servings
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