My mother-in-law always makes these delicious pumpkin cookies during the Holiday Season. I love them. My husband loves them. Even my picky kids love them. I’ve been wanting to make them gluten free and processed-sugar-free for a while. And well, I finally did it! I actually roasted the pumpkin (that wasn’t as hard as I thought it might be!) and tweaked the recipe…. And the cookies tasted awesome! Of course, the texture will never be quite the same as it is when it’s made with flour. But the taste? So. Delish.
Holiday Pumpkin Cookies
Makes a dozen (or so) cookies
- 1 cup cassava flour
- ½ cup almond meal
- ¼ tsp salt
- ¼ cup butter, soften
- For dairy free, use palm shortening
- ¼ c maple syrup
- ¼ c coconut sugar
- 1 egg
- ½ tsp vanilla
- 1 cup pumpkin puree
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ cup chocolate chips (I used Enjoy Life dairy free)
Preheat the oven to 350°. Place all ingredients in a mixing bowl and incorporate well. You can mix by hand or with a mixer. Once all is mixed, using a large spoon drop golf ball sized dough globs on a parchment paper lined cookie sheet. Bake cookies for 20-25 minutes. Use the toothpick test to see if fully baked. . . *I think I baked mine a full 25 minutes but every oven is different.
Once the cookies are done, allow them to cool. And enjoy!
Not sure where to get some of these ingredients? Try Thrive Market! That’s where I got mine.
Did you try it? Leave a comment and let me know how they turned out.