A Dozen Affordable Gift Ideas for Marathon, Trail, and Obstacle Course Runners

Posted on November 7, 2021 by Jennifer FIsher

The holiday season is quickly approaching and you may be wondering what to get the endurance athlete on your list — especially the runners! We have complied a dozen affordable runner gift ideas that would be appropriate to give to marathon, trail and obstacle course fans — and sure to be well-received!

It’s the safest bet to let runners buy their own shoes and expensive gear (it’s like a complicated science you don’t want to dive into), but these thoughtful runner accessories, books and nutrition products are sure to please everyone!

Trailblazer Ponytail Hat from Trail Heads: Did you know up to 10% of body heat is lost through the head?! Keeping your noggin, neck and ears warm on winter runs, hiking, skiing or other adventuring is essential and the super innovative Trail Blazer Ponytail Hat makes it stylish and convenient. For me, a major perk was that this running hat is “ponytail compatible.” Yup, you can slip a high pony right through a discreet little slit on the back of the hat and let it fly free – so cute! Also, versatile drop-down ear warmers (which also lay on the back of the neck some) offer protection and can be folded back up as the day warms up. Made of super soft, comfy fleece with a brim to keep sun out of eyes. Machine washable! A very useful gift for marathoners this cold weather season.

Convertible Running Gloves from Trail Heads: The 2-in-1 versatility of these cold weather gloves is so useful — the gloves transform conveniently into waterproof mittens for extra protection. When you don’t want the mitten part, just tuck into the pocket on the cuff. Speaking of cuffs, this comfortable cuff is generously cut, offering enough length to stay tucked under a jacket and protect wrists from the elements. Phone addicts will be happy to know that the thumb and forefinger are made with touchscreen compatible fabric. Features a bit of fleece for a soft brown or nose wipe, this convertible glove can also be machine washed. Convertible Running Gloves available in Men’s and Women’s sizes. A great gift for trail runners this holiday season.

Hybrid Water Shoe from CrossKix.com – The ultimate hybrid shoe takes you from your favorite water recreation (boating, toobing, creek stomping, beach, waterparks) and also multi-functional for workouts, yoga and even running! Even if it’s a little too cold right now to be running around in these, they are perfect to wear to indoor swim practice, the sauna, and the gym in the interim. Also, CrossKix have become my go-to shoe for gardening and après obstacle course race because I can just rinse them off when muddy. Made from soft foam composite for comfort and convenience, great drainage, 100% water submergible, breathable, light, cushioned, unisex-sized, and also available for kids. This pair (the 2.0 in Yellowjacket color) styled with an adjustable instep strap, other colors and styles available.

Kilo Endurance Sunglasses from Tifosi. I love Tifosi sunglasses because they perform 110%, are stylish and affordable. The Kilo is my new go-to model and make a great gift for endurance athletes. This Grilamid TR-90 frame endurance sunglass is perfect for any running or cycling enthusiast and guaranteed to be your new favorite pair of shades. Lightweight and durable with hydrophilic rubber nosepieces, they’re the perfect choice for long rides or runs. The polycarbonate lenses are shatterproof and vented to prevent fogging while keeping you protected at all times. Kilo in Crystal Smoke comes with three lenses – Clarion Yellow / AC Red / Clear – so that you can go the distance! Other Kilo frame colors and sunglass styles available at Tifosi.com

Apex Protein Snacks: Stuff those stockings (and backpacks for hiking) with the deliciously nourishing meat sticks from Apex Protein Snacks. I’m all about getting enough protein through the day, and a meat snack that doesn’t need refrigeration is a convenient way to do that on the go! A great snack when road-tripping to a race, camping, backpacking, adventuring, or just on the go all day running errands. These low-carb, high-protein snacks come in a variety of formats — bars, bites, biltong, and sticks. And, flavors (MOST of which are 0 sugar) include Kansas City BBQ Flavor, Jalapeno and Cheese, Teriyaki, Jalapeno flavor, and original! Beef, venison, elk, boar and bison! SHOP HERE

Jaybird Vista: It’s incredible something this small can go this big. The Jaybird Vista wireless earbuds are my go-to for everything from gym workouts to trail running. They are rugged and “earth-proof” and offer premium sound that goes wherever I do. Everything fits into neat little case that gives a charging case between wearings. When fully charged, the charging case offers up to 10 hours of additional playback time before you have to recharge the case. So, if in a hurry, you can sick the buds in the case for 5 minutes and get an hour of playback time granted! Also, new this year are the Vista 2, that feature all this same great stuff plus Active Noise Cancellation for focus and SurroundSense for spatial awareness and safety. Shop JayBird HERE.

Feeding the Frasers: Family Favorite Recipes Made to Feed the Five-Time CrossFit Games Champion, Mat Fraser. This comprehensive cookbook for athletes features 240 pages filled with 100 terrific recipes of high quality delicious food that promote balance, togetherness, indulgence, and athletic recovery. Written Sammy Moniz, wife of 5-time CrossFit Champion Mat Fraser, to share how she feeds the greatest champion in the sport. But not just for CrossFitters . . .this cookbook as delicious, nourishing meals for anyone with an active lifestyle! I was lucky enough to get an advance copy and the recipes are amazing! Preorder on Amazon, it ships on Jan 25, 2022.

Orange Mud Transition Wrap Extreme – Waterproof Changing Towel and Seat Cover: This very handy product from Orange Mud protects your car seat from sweat, mud and the general funk after a trail run, obstacle course run or sweaty gym session. Upgraded and now waterproof, nothing will make it through to ruin your seats. Also, can be used as a transition area wrap for cleaning up and changing or lay down on the ground like a blanket to catch a quick nap after your race! Microfiber cover measures 30” x 60”, is machine washable, and is available in several fun colors. Sign up for Orange Mud emails and save 10%!

Muscle for Life: Get Lean, Strong & Healthy at Any Age by Michael Matthews. From the best-selling fitness author of Bigger Leaner Stronger and The Shredded Chef, this book reveals a science-based blueprint for eating and exercising that anyone can follow at any age and fitness level. Based on time-proven principles produced by decades of hands-on experience and thousands of hours of scientific research, Muscle for Life will give you a plan for transforming your body faster than you ever thought possible, including how to conquer the “mental game” how to optimize your body composition with strength training, and how to eat “flexibly” and break free of dieting. Available for pre-order on Amazon (ships 1/11/2022)

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Handful: Gear up in fashionable fitness wear Handful, one of my favorite companies. I’ve been a super-fan of their bras for 10 YEARS, they flatter (not flatten) and are available in styles for all shapes. You can read my entire post dedicated to Handful Bras and fitness wear HERE. Use code THEFITFORK10 to save 10%!

Feetures Socks: The best running socks EVER, hands down. Targeted compression, seamless, no-blisters and a variety of styles and colors for men and women. I personally love and wear, the Elite No-Show and Mini Crew and the knee-high Graduated Compression.

Energon Performance Gummies from Seattle Gummy Company – Easy to pack in a fuel belt or shorts pocket, these pre and post workout gummies are easy to consume on the go and are easily digestible and won’t upset your stomach like other chews and gels. The POWER UP formula offers controlled-release carbohydrates and caffeine and other active ingredients (like ginseng and vitamin B) to boost and prolong energy levels, and keep you going stronger longer. The RECOVER formula feature BCAA and other important nutrients to help to rapidly recharge muscles, facilitate energy storage, and reduce soreness for accelerated recovery. Use code THEFITFORK10 to save 10% (and is combinable with other offers).

Disclaimer: This post contains affiliate links. I earn a small commission for sales generated, however price to you remains the same. Thank you for helping to offset operating expenses for The Fit Fork.

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Spicy Avocado Noodles with Egg

Posted on November 5, 2021 by Jennifer FIsher

This post is part of a blogger’s recipe contest sponsored by JSL Foods.

An egg, green noodles and tomatoes, oh my! It sounds kinda Dr. Suess-y, but your taste buds will enjoy the flavor fun! Spicy Avocado Noodles with Egg makes a well-round, hearty, delicious breakfast or, for that matter, lunch or dinner!

Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!

Nothing easier than making noodles for a meal . . . especially when they’re already cooked for you! I had a crazy, busy week and definitely needed to simply life and shave time of meal making – yet still eat well to fuel all my sports activities.

Fortune Noodles from JSL Foods - thefitfork.com

I started this breakfast noodle bowl with packaged fresh noodles from Fortune — the Hot & Spicy Yakisoba noodles. These fresh noodles are available in the refrigerated shelves of the grocery store. There are other flavors and noodle types available and these single-serve packages of noodle goodness come along with spice packets to add flavor (I actually incorporated the packet in my special sauce for this recipe). To prep the noodles, they simply need to be steamed in the fridge or stove for a minute or two with a bit of water – so easy and tender fresh!

The avocado sauce for pasta is uncooked and blends up in seconds. The spicy avocado sauce that coats these noodles is simply water, the “hot & spicy” spice packet, spinach, lemon juice and ripe avocado!

The roasted grape tomatoes are thrown down in a toaster oven. Just slice them in half, spray with olive oil and let roast for about 8 to 10 minutes until softened. If you don’t have the 10 minutes to spare, throw on fresh grape tomatoes or even sun-dried tomatoes. This green noodle and egg recipe finishes up with a sunny side up egg placed on top – cook it to your preference hard yolk or runny!

This breakfast noodle bowl is a wonderful morning meal that offers veggies, protein and carbs to get you up and charging ahead for the day! You can use the same spicy avocado sauce and top with roasted shrimp for a fabulous dinner noodle bowl! The Fortune noodles from JSL Foods are so easy and versatile – and perfect for making meals for singles or couples (I’m a new empty-nester, so getting used to cooking on a smaller scale)! But, if you have a bigger family, they offer a larger-sized bags of pre-cooked plain yakisoba noodles, too!

*With Fortune noodles and a few simple ingredients, a wonderful breakfast, lunch or dinner bowl can be made in minutes!*

You can purchase Fortune products at: Safeway, Fred Meyer, QFC, Albertson’s, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw’s, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet.

Learn more about JSLfoods.com and follow along on Facebook, Twitter, and Instagram!

Spicy Avocado Noodles with Egg

Cook Time

10 mins

Total Time

10 mins

Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!

Course: Breakfast, lunch

Cuisine: Asian, fusion

Keyword: avocado, egg, pasta, rice noodles

Servings: 1 serving

Calories: 468 kcal

Ingredients

6 grape tomatoes halved*
Olive oil cooking spray
1 large egg
Salt and pepper to season
2 oz. avocado flesh about ½ of a small avocado
¼ cup water
1 cup loose-packed spinach leaves
2 teaspoons fresh lemon juice
1 single-serve package of fresh stir-fry noodles like Fortune with seasoning packet.

Instructions

Place halved tomatoes on toaster oven pan, spray with olive oil spray and roast at 400F for about 10 minutes. This is the longest step, so start first. *Can skip and use fresh tomatoes, sun-dried tomatoes from jar, or marinated tomatoes from the olive bar at store.
Make sauce in small blender with spice packet from noodles. Add ¼ cup water, spinach, lemon juice, and avocado to blender pitcher. Blend for about 30 seconds until smooth.
Cook noodles according to manufacturer’s instructions (but without spice packet as it’s already been used ;-). Drain noodles if there is residual water.
Cook single egg, sunny side up, to desired yolk doneness, in small skillet. Season with salt and pepper.
Pour sauce over hot noodles. Top with roasted tomatoes and egg.

Recipe Notes

Vanilla Pear Quinoa Breakfast Bake

Posted on October 31, 2021 by Jennifer FIsher

Quinoa get a what, what?! My recipe for Vanilla Pear Quinoa Breakfast “Bake” is a nice change from oats, whips up in just 5-6 minutes, and is a deliciously warm and satisfying way to fuel autumn adventures thanks to simple, wholesome ingredients.

Treat yourself to a warm and cozy breakfast, enjoy the health benefits and nourishment of quinoa studded with chia seeds, pears, pecans and toasted coconut! So delicious and only 5 to 6 minutes to make!

I’m a big fan of eating quinoa for breakfast! Typically, I have cooked it alongside steel cut oats in a breakfast casserole with pretty much every flavor combination you can imagine! Check out the Master Recipe for Breakfast Quinoa Casserole HERE!

However, a 9 x 11-inch quinoa breakfast casserole yields enough for a crowd (also making it ideal for meal prep). However, sometimes you just don’t have the time or freezer space to meal prep – and a quick quinoa breakfast bowl like this is ideal. It only takes 5 to 6 minutes to make, start to finish!

It’s a hearty breakfast that offers good carbs to fuel an active day, along with LOTS of fiber and 19g protein – an egg helps boost the protein and also “set” up the bake so it’s not all mushy like oatmeal – but more cake-like (for lake of better terminology).

The recipe is simple, add about a cup of COOKED plain quinoa to a bowl or mug that has a couple inches of headroom to the rim to accommodate cooking (20 – 24 ounce soup deep soup dish works well). You can use any “color” of quinoa, like white, red or a tri-blend. Also stir in chia seeds, a granulated 1:1 ratio sugar alternative (like Monk Fruit baking blend) and dash of Himalayan sea salt. Then you mix in almond milk, a whisked egg, vanilla and about ½ cup diced pear before “baking” in the microwave for 4 minutes or so. Top with toasted pecans, coconut and a little extra pear – and if you like (although not noted in the nutrition facts, some maple syrup or honey – although not really needed, it’s already sweetish).

Forelle Pears -- photo by Jennifer Fisher thefitfork.com — *I used these adorable little Forelle pears, 1 per serving or 1/2 of a larger pear should suffice*.

I think you’ll fall in love with this Quinoa Pear Bowl – it’s cozy, filling, healthy and feels really autumnal.

Recipe has 526 calories, 19g protein, 44g net carb, no added sugar, and a whopping 14g dietary fiber. Gluten-free.

This post features affiliate links. I earn a small commission from sales generated, but the price to you remains the same. Proceeds help offset operation costs for The Fit Fork. Thank you!

5 from 2 votes

Vanilla Pear Quinoa Breakfast Bake – Single Serve

Treat yourself to a warm and cozy breakfast, enjoy the health benefits and nourishment of quinoa studded with chia seeds, pears, pecans and toasted coconut! So delicious and only 5 to 6 minutes to make!

Keyword: microwave, pear, quinoa

Servings: 1 serving

Calories: 538 kcal

Ingredients

1 cup cooked quinoa from 1/3 dry
1 tsp. chia seeds
1 tbsp granulated monk fruit or similar 1:1 sugar alternative
1 egg whisked
½ cup almond milk
1/2 tsp vanilla
1 dash Himalayan Sea salt
½ cup chopped pear
2 tsp. toasted pecans
2 tsp. toasted unsweetened shredded coconut

Instructions

In a 20 to 24-oz bowl or mug, mix together cooked quinoa, cinnamon, granulated monk fruit and chia seeds. Stir in whisked egg, almond milk and vanilla. Add dash of salt. Stir in chopped pear. Microwave for approximately 4 minutes. Garnish with toasted pecans and shredded coconut. Add a drizzle of maple syrup or honey, if desired.

Recipe Notes

7-Layer Italian Pesto Quinoa Dip – Easy Appetizer

Posted on October 27, 2021 by Jennifer FIsher

Seven Layer Italian Pesto Quinoa Dip is a quick, easy and elegant appetizer for holiday entertaining or just everyday munching. Made with flavorful, nourishing items convenient to keep on hand in the pantry and fridge, this simple-to-assemble party dip can be ready to serve in under 10 minutes – and stores beautifully overnight if you want to make ahead.

This quick and easy layered dip makes a show-stopping appetizer in just a few minutes thanks to bottled pesto sauces (I used Sea Asparagus Pesto - but feel free to get creative). You can also serve mixed up in a bowl for an easier presentation. Great scooped onto crackers, or with chips -- also leftovers fantastic on a green salad for lunch or a light dinner.

Inspired by easy party dips my mom used to make in the 80s as well as elegant molded and stacked tartare dishes, this layered dish features strata upon strata of marinated and bold flavors and various textures that play well together when scooped up with a chip, dolloped on a cracker or just eaten by the spoon! I like to use up any leftovers sprinkled on a green salad!

Many of the ingredients (such as the hummus, marinated artichokes, and sun-dried tomatoes) can be conveniently purchased pre-prepared in the deli or gourmet aisle of your favorite market. To make things speedy, you can also pick up a pouch of pre-cooked quinoa on the grain aisle – or defrost a bag of frozen cooked quinoa that has been meal prepped (that is my economical way – see quinoa freezer and meal prep post here).

The flavor cornerstone of this Italian layered dip is pesto – but not just any ole pesto! I used Sea Artichoke Pesto from Foraged & Found. I must admit, when I was sent some jars to try out, I did have to Google “What is Sea Asparagus.” What I found out is that Sea Asparagus (Salicornia) is a sea succulent that has a salty, ocean taste when eaten raw and brined, mellower flavor when cooked — used as an ingredient it really maximizes the umami taste in so many dishes from pasta and pizza to seafood and grilled meats.

*Sea Asparagus sustainably harvested in Alaska.*

What I love about the Foraged & Found company is that they have found a way to share healthful Alaskan foods from the wild that have been sustainably harvested and transformed into some of my favorite kitchen staples – like this Sea Asparagus Pesto. The sea asparagus pesto tastes very similar to a traditional pesto (but better) made with additional ingredients such as almonds, Parmesan cheese, olive oil, garlic and lemon. So clever and eco-conscious!

*Sea Asparagus Pesto from Foraged & Found is mixed into quinoa.*

Turning this pesto layered dip is a snap! Most of the pesto is soaked into the quinoa, and a generous dollop is saved for the top.

You’ll need a 16-ounce container to use as a mold – it can be cylinder-shaped (like a yogurt or sour cream container) or even a bowl – just make sure that the bottom (which will be the “top” when inverted) is narrower than the opening. I simply used the square plastic container that was provided at the olive bar when I loaded up on marinated tomatoes and artichokes for the recipe!

When layering this creative Italian dip, remember that each level loaded in goes in reverse of how it will look when presented. When inverting on a plate and releasing from a mold, the first ingredients put in at the bottom of the container become the items on top.

Order for Layers (press down lightly, as needed, after each layer):

Note: Start with 1 Tbsp. of reserved oil from the marinated artichokes or tomatoes (this helps release from the mold)

Pecans, chopped
Blue Cheese, crumbled
Garlic Hummus
Sun-dried Tomatoes, chopped
Marinated Artichokes, chopped
Fresh Spinach, shredded
Quinoa Mixed with Pesto

Chill a bit if needed to firm up and then, invert by placing a plate on top and flipping over quickly.

The cool thing about this Italian quinoa recipe is that if you have a “fail” when trying to release the mold, and it falls all over the place, you can just throw it all into a bowl and stir up! It tastes just the same, and still looks pretty because it’s so colorful – in fact, I’ve made it this way on purpose before! Also, you can just skip the inverting and stand-alone presentation – just layer it up how you want in a dish. The only downside here is that all the pretty ingredients can’t be seen at once.

Learn more about Foraged & Found and get more sea asparagus recipes:

Note: This post is sponsored by Foraged & Found as part of a bloggers recipe contest. #foragednfoundak #eatwild #wildalaskanprovisions

5 from 3 votes

7-Layer Italian Pesto Quinoa Dip

Prep Time

10 mins

Total Time

10 mins

r a light dinner.

Course: Appetizer, entree salad, Snack

Cuisine: Italian

Keyword: appetizer, dip, party food, pesto, quinoa

Calories: 187 kcal

Ingredients

¼ cup chopped pecans
2 oz. blue cheese crumbled
4 oz. garlic hummus
1 cup fresh spinach chopped
4 oz. sun-dried tomatoes packed in oil (mostly drained*) chopped
4 oz. artichokes packed in oil mostly drained, chopped
4 oz. Sea Asparagus Pesto from Found & Foraged reserve 2 Tbsp. for garnish
1 cup cooked quinoa
* Reserve 1 tbsp oil from marinated tomatoes or artichokes to use as a “lube” for the mold.

Instructions

Use a 16-ounce square or round “mold” that is slightly tapered, meaning the bottom is narrower than the top – this will allow layered dip to slide out easily when inverted. A sour cream or yogurt container works nicely.
In medium bowl, mix together cooked quinoa with most of the 4 ounces of pesto (save about 2 tablespoons for garnish).
Add the approximate 1 Tbsp. of reserved oil from the marinated artichokes or tomatoes to bottom of mold container and swirl around. This helps release layers later).
Add layers in this order: Chopped Pecans, Crumbled Blue Cheese, Hummus, Chopped Sun-dried Tomatoes, Chopped Marinated Artichokes, Shredded Spinach, Pesto Quinoa Mixture.
If needed, stick in fridge for 10 minutes to firm up (sometimes the hummus gets too soft at room temperature).
Remove from fridge and carefully run knife around edges of container to help release layers when inverted (but taking care not to “smear” it all together).
Place plate on top of mold opening and quickly invert, gently pulling off mold container. ***
Dollop with remaining pesto.
*** If you have a failure when trying to release the mold, the nice thing about this recipe is that it can be served in a bowl stirred together as a jumble! It tastes just the same, and still looks pretty because it’s so colorful!

Recipe Notes

Low-carb Pumpkin Spice Latte Cookies (gluten-free)

Posted on October 20, 2021 by Jennifer FIsher

Who wouldn’t love a low-carb, gluten-free cookie inspired by the most coveted coffee shop drink of autumn – pumpkin spice latte!? Easy to make, using almond flour and natural sweetener alternatives to keep the carbs down, these pumpkin spice cookies turn out soft, chewy and heavenly-scented every time!

Whip up a batch of these amazing autumn-inspired pumpkin spice cookies in under 30 minutes! Lower carb, gluten-free plus, soft, chew and amazing flavorful -- especially with the coffee glaze!

Ready in under 30 minutes from mixing up to munching down! So, let’s get going!

The first step in these table sugar-free pumpkin cookies is to mix up the dough. With the butter softened, I found it easy enough to mix up by hand – but a mixer is fine too!

First the butter and sugar substitute are creamed. I used a monk fruit-erythritol granulated baking blend that has a 1:1 sugar replacement equivalency. So, for this matter, you can swap back in any type of sugar that you care for (like coconut sugar or a stevia blend), but be aware that it will change the nutritional value. Also note, the cookies are one the lighter sweet side because the glaze is very sweet – so you might consider adding an additional ¼ cup if you are planning to make the cookies WITHOUT glaze.

Next beat in egg. Then pumpkin and vanilla. Finally mix in the dry ingredients including raw almond flour and 1:1 gluten-free baking blend. Three cups of total flour is used in this low carb pumpkin spice cookie recipe – 2 cups of almond flour and 1 gluten-free flour mix. The gluten-free flour mix bumps up the carb count a bit, you can also substitute back in all almond flour, but I suggest using a super fine ground almond meal for better consistency that won’t crumble apart after baking. Using all almond meal will also lower the per-cookie net carb count, making it officially a compliant with keto pumpkin cookie.

While the gluten-free pumpkin cookies are baking in the oven (on a sheet lined with parchment or silicone baking mat) for 15 minutes, whip up the easy coffee-spiked glaze. It’s a bit of heavy cream, along with espresso powder, vanilla and POWDERED confectioner’s erythritol (or similar powdered product). Achieving the perfect glaze consistency is the trickiest part of this recipe, so I always hold back just a TINY amount of my cream until I have the powdered sugar substitute, espresso powder and vanilla mixed it. If it’s too thick, I add it back in, plush a few more drops if needed. If it’s too thin, I mix in more confectioner’s sugar substitute until just right. The consistency should not be runny or stiff – somewhere in between!

Once the cookies have cooled on the pan to “almost” room temperature (about 5 or 10 minutes), I put a dollop of the glaze/frosting on top – the small amount of warmth left on the cookie will help it spread. However, if the low carb pumpkin spice cookies are too hot still, it will run right off. After glazing the pumpkin coffee cookies, let it set up fore 5 minutes before serving or storing.

Store these gluten-free pumpkin cookies layered between wax paper in an air-tight container. Should stay fresh for up to a week, or also freezes well.

5 from 3 votes

Low Carb Pumpkin Spice Latte Cookies (gluten-free)

Prep Time

10 mins

Total Time

25 mins

Whip up a batch of these amazing autumn-inspired cookies in under 30 minutes! Lower carb, gluten-free and amazing flavorful — especially with the coffee glaze!

Servings: 20 cookies

Calories: 183 kcal

Ingredients

1/4 cup salted butter
1/3 cup monk fruit–erythritol granulated sweetener (or other 1:1 cup equivalency sweetener0
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 cups almond flour
1 cup gluten-free baking blend 1:1 cup equivalency or additional almond flour
1 tbsp pumpkin pie spice
1/2 tsp baking powder

For glaze/frosting

1/4 – 1/3 cup powdered confectioner’s monk fruit- erythritol granulated sweetener
1 tablespoon espresso powder
2 tablespoons cup heavy cream
1/4 tsp vanilla extract

Instructions

Preheat the oven to 350 F degrees. Line a large baking sheet with silicone baking sheet or parchment paper.
In large bowl, beat together the butter and sweetener, until creamy
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, gluten-free flour blend, pumpkin pie spice, and baking powder until a uniform cookie dough forms.
Use a cookie scoop to scoop balls of dough, about 2 tablespoons per cookie. Release onto the lined baking sheet, 2 inches apart.
Use bottom of a glass to flatten cookies to about 1/4 inch thick.
Bake approximately 15, until set and turning lightly golden brown at edges.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If too thin, add additional sweetener, if too thick, add a few drops more of cream – however, will melt some on warm cookies, so you don’t want it to be too thin at beginning.
When the cookies are done, let cook for 5 or so minutes until just slightly warm. Spread a teaspoon of glaze on top of each cookie and let set to completely cool for another 10 minutes.
Store in an air tight container.

Recipe Notes