Pumpkin Almond Cookies
Soft and moist Pumpkin Almond Cookies bursting with warm autumn flavors. Made with almond and coconut flours, pumpkin puree, and pumpkin spice, these naturally sweet, gluten-free cookies are perfect for cozy snacking or dessert. Sweetened with maple syrup and studded with chocolate chips, they’re an easy, wholesome treat for fall.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18-20 cookies
- Category: Snack, Dessert, Gluten-Free
- Method: Baking, Mixing
- Cuisine: American, Fall Seasonal
- Diet: Gluten Free
Ingredients
Wet Ingredients
1/2 cup pumpkin puree
1 medium egg
4 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil
Dry Ingredients
1 1/2 cups almond flour
3 tablespoons coconut flour
1 tablespoon pumpkin spice
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk chocolate chips
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Whisk pumpkin puree, egg, maple syrup, vanilla extract, and melted coconut oil in a large bowl until smooth.
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In a separate bowl, combine almond flour, coconut flour, pumpkin spice, cinnamon, baking soda, and salt.
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Gradually add dry ingredients to wet, mixing until just combined.
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Fold in chocolate chips evenly.
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Scoop tablespoon-sized dough portions onto baking sheet, flatten slightly.
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Bake 10-12 minutes until edges are set and lightly golden.
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Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Substitute chocolate chips with dark or white chocolate chips.
Add chopped pecans or walnuts for crunch.
Use maple sugar or coconut sugar instead of maple syrup.
For vegan, replace egg with flax or chia egg.
Sprinkle sea salt on top before baking for sweet-salty flavor.
Find it online: https://justsosavory.com/pumpkin-almond-cookies/
