Almond Flour Pumpkin cookies
Almond flour pumpkin cookies are so easy to make and perfect for fall snacking. These gluten free pumpkin cookies are made with simple ingredients and great for dessert, snacking or served with coffee.
Servings 15
Calories 98kcal
Ingredients
- 1/2 cup pumpkin puree
- 1/3 cup coconut sugar
- 1/4 cup almond butter
- 3/4 cup almond flour
- 2 tbsp oat flour
- 1.5 tsp pumpkin pie spice
- 1 tsp cinnamon
- pinch sea salt
- 1 tsp baking powder
- 1 tsp vanilla extract (optional)
- 1/3 cup chocolate chips (dairy free)
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine the pumpkin puree, coconut sugar and almond butter. Stir well.
- Add the almond flour, oat flour, pumpkin pie spice, cinnamon, salt, baking powder and vanilla extract to the bowl with pumpkin mixture. Stir well.
- Add the chocolate chips to the pumpkin mixture. Stir well to combine.
- Line a baking sheet with parchment paper. Divide the pumpkin cookie dough up into 15 different cookies (use a 1 tablespoon scoop).
- Press down the cookies with your hand to flatten before baking.
- Bake the cookies at 350F for 11 minutes. Allow the cookies to cool 10 minutes.
Notes
Top tips
- Use pumpkin puree, not pumpkin pie filling.
- Put parchment paper down on the baking sheet for easy clean up.
- Press down the cookies before baking or they will be more like a muffin top than a cookie.
- Allow the cookies to cool at least 10 minutes before transferring the cookies to a cooling rack as they are very fragile right out of the oven.
- Fridge: Store the cookies in a airtight container in the fridge for up to 5 days.
- Freezer: Allow the cookies to cool completely before freezing. Freeze on a parchment or wax paper lined baking sheet if you are worried about them sticking together. Once frozen, transfer to a freezer safe bag or container for up to 3 months.
Nutrition
Calories: 98kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Fiber: 2g | Sugar: 5g
