Pumpkin Cookies With Almond Flour
These Pumpkin Cookies With Almond Flour are perfect super easy Fall treat recipe. They are soft and chewy, gluten-free, vegan cookies that smell like pumpkin pie! We actually wanted to make pumpkin balls but we changed our mind and added some coconut oil at the end instead of vegan butter, and made these beauties. 🙂
It’s a pumpkin spice season and if you are into pumpkins this recipe is a must-try! It’s straightforward to make, contain 6 simple ingredients, and takes only 16-20 minutes to bake! We haven’t added any egg alternatives, we wanted to make it easy even for absolute beginners.
Our Pumpkin Cookies doesn’t contain any dairy, gluten, or sugar. Instead of regular sugar we used maple syrup, but besides that, coconut syrup, agave nectar, or honey (if not vegan) can be used as well. This makes these amazing cookies the healthiest vegan cookies ever! We love eating them in the morning with some hot herbal tea – the best treat!
Let us know if you like this recipe. Also, make sure to check some of our best pumpkin recipes like Creamy Pumpkin And Mushroom Pasta Recipe, Simple Pumpkin Dessert, or Homemade Pumpkin Spice Latte.
Prep time: 15 min  Cook time: 20 min  Total: 35 min  Servings: 8
INGREDIENTS
- 1 cup (225 g) pumpkin puree
- 3 cups (290 g) of almond flour
- 1 cup (88 g) oat flour
- 1/3 cup (75 g) coconut oil (melted)
- 2 teaspoons pumpkin spice
- 1/2 cup (about 110 ml) maple syrup
INSTRUCTIONS
- Preheat the oven to 320°F (160°C). Prepare the baking sheet lined in with baking paper and set aside.
- In a large bowl, mix together all dry ingredients (almond flour, oat flour, and pumpkin spice). Then stir in pumpkin puree, maple syrup, and coconut oil until evenly combined. If the mixture is too wet add more almond or oat flour. If the mixture is too dry add a few tablespoons of non-dairy milk.
- Roll the dough into balls. Place them on lined baking sheet. Use a fork or your fingers to gently press each of the balls to flatten them a little bit.
- Bake for about 16-20 minutes or until golden brown. Don’t over bake them they can easily get burned.
- Let them cool completely before moving them coz they will fall apart.
- Enjoy your Pumpkin Cookies With Almond Flour!
NOTES
- We got exactly 16 Pumpkin Cookies from this mixture.
