Gluten-free, Lactose-free
Blend peanuts in a food processor on high speed until smooth. Add remaining ingredients until creamy. Chill in the refrigerator until ready to use.
Preheat oven to 350 degrees and in a large bowl mix egg, almond butter, pumpkin puree, Truvia, and vanilla until smooth.
In a separate bowl add almond flour, espresso powder, pumpkin spice, salt and baking soda.
Gently combine dry and wet mixture until dough forms (it will be dry and sticky). Chill for 20 minutes in the refrigerator.
Scoop with cookie scoop the dough into two baking sheets. Press down each cookie ball into half the thickness (they won't spread too much in the oven).
Bake for 10 minutes. Remove from the oven and let them rest for 5 minutes before transferring to a cookie rack to cool completely.
Spread 1 tbsp of frosting on each cookie and sprinkle with cinnamon for extra cuteness.
Here's your Macros Breakdown. It's based on one (1) serving. If you want to know the macros for different servings, multiply the nutrition info by the number of servings.