Edible Pumpkin Cookie Dough
Pumpkin cookie dough is so easy to make and ready in just 5 minutes. This edible pumpkin cookie dough is packed with flavor and is naturally vegan and gluten free.
Servings 4
Calories 351kcal
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 2 tbsp. oat flour
- 1.5 tsp pumpkin pie spice mix
- 1 tsp cinnamon
- pinch sea salt
- 1/4 cup dairy free chocolate chips
Instructions
- In a bowl combine the pumpkin puree, coconut sugar, almond butter and vanilla extract. Stir well.1/2 cup pumpkin puree, 1/4 cup coconut sugar, 1/4 cup almond butter, 1 tsp vanilla extract
- Add the almond flour, oat flour, pumpkin spice, cinnamon and pinch of salt to the bowl with the pumpkin. Stir well.3/4 cup almond flour, 2 tbsp. oat flour, 1.5 tsp pumpkin pie spice mix, 1 tsp cinnamon, pinch sea salt
- Add chocolate chips to the cookie dough and stir well. Serve immediately or refrigerate up to 5 days.1/4 cup dairy free chocolate chips
Notes
Top tips:
- Be sure to use pumpkin puree, not pumpkin pie filling in this recipe. The pumpkin pie filling has added spices and sugar already included in it, so it’s not a swap for pure pumpkin puree.
- Make the recipe above as written and add 1 teaspoon of baking powder.
- Use a 1 tablespoon scoop to portion out the cookies onto a parchment paper lined baking sheet.
- Bake at 350F for 12 minutes.
- Fridge: Store in the fridge in an airtight container for up to 5 days.
- Freezer: Store in the freezer for up to 3 months in a freezer safe bag or container.
Nutrition
Calories: 351kcal | Carbohydrates: 31g | Protein: 10g | Fat: 24g | Fiber: 6g | Sugar: 14g
