These Healthy Pumpkin Cookies are gluten free and grain free. They are made using almond flour, pumpkin puree and dark chocolate chips.
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Soft and delicious fall-flavored cookies made with 8 simple ingredients that you probably already have in your pantry! Also, this cookie recipe is extremely low in sugar. Each cookie contains less than 2 teaspoons of coconut sugar. WOW!
Ingredients in this Recipe
- pumpkin puree
- melted and cooled coconut oil
- egg
- coconut sugar
- almond flour
- baking powder (gluten free)
- pumpkin pie spice
- mini dark chocolate chips
I do not recommend substituting another flour in this recipe. Almond flour works the best.
How to Store the Cookies
Store the cookies in an airtight container on the counter for 1-2 days, store in the refrigerator for 3-4 days or store in the freezer for up to 3 months.
What can I use if I don't have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can use a mixture of cinnamon, ginger and nutmeg.
Kitchen Tools to Purchase to Make this Recipe
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More Healthy Fall Recipes to Make
- Whole Wheat Applesauce Pancakes
- Baked Cinnamon Sugar Doughnuts
- Healthy Pumpkin Muffins with Whole Wheat Flour
- Apple Cinnamon Baked Oatmeal Bars
Healthy Pumpkin Cookies
Ingredients
- ¼ cup pumpkin puree - (NOT pumpkin pie filling!)
- 2 tablespoon melted and cooled coconut oil
- 1 egg
- ⅓ cup coconut sugar
- 2 cups almond flour
- ½ teaspoon baking powder (gluten free)
- 1 teaspoon pumpkin pie spice
- ½ cup mini dark chocolate chips
Instructions
- In a mixing bowl, whisk together pumpkin puree, coconut oil, egg and coconut sugar.
- Add in the almond flour, baking powder, pumpkin pie spice and chocolate chips.
- Use a rubber spatula to combine all ingredients until the cookie dough has formed.
- Grab a sheet pan lined with parchment paper. Use a medium cookie scoop, roll the cookie dough into balls and gently press tops with the palm of your hand.
- Bake for 9-12 minutes in an oven preheated to 350 degrees F.
- Allow the cookies to cool on a wire cooling rack before enjoying.
Notes
Did you try this recipe?
Let me know below with a comment and rating! 🙂
very very good! my kids love it
I am so happy to hear that! 🙂 – Krista <3
These cookies are delicious, SO soft and fluffy - I was shocked!!
I only had enough almond flour for 1/4 of the recipe (boo!), which got a little difficult with the egg, so I just mixed an egg and measured out 1 TB of it 🙂 and it was perfect! I added a splash of vanilla and dash of cinnamon for fun.
Once I get more almond flour, I hope to make a full batch of these! Thanks for the recipe!
AWESOME! This puts a big smile on my face! Thank you, Carney! 🙂 – Krista <3
I had the Pumpkin Cookies with my tea last night. They taste great and you can’t just eat one!
Love to hear that, Richie! They definitely pair perfectly with tea. 🙂 – Krista <3
These were AMAZING!! Moist, not too sweet...just perfect! I can't take credit for making the them on Thursday! Kayla did! I will definitely make the myself!
Aw yay!! That means so much to me!! 🙂