Are you a fan of pumpkin and cookies? If so, you’re going to love this recipe for cassava flour pumpkin cookies! Not only are they delicious and easy to make, but they’re also healthy and gluten-free. These cookies are perfect for snacking, sharing with friends, or enjoying with a hot cup of tea or coffee.
Ingredients:
- 1 cup cassava flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cassava flour, pumpkin pie spice, baking soda, and sea salt. Mix well.
- In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Using a cookie scoop, form the dough into balls and place them on the prepared baking sheet.
- Flatten the balls slightly with the back of the scoop or a fork.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 92
Fat: 5g
Carbohydrates: 11g
Fiber: 1g
Sugar: 4g
Protein: 1g
Cooking Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Total time: 25 minutes
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Wire rack
Serving Suggestions:
Enjoy these cassava flour pumpkin cookies as a snack or dessert. Serve them with a hot cup of tea or coffee for a cozy treat.
Variations:
You can customize these cookies by adding chocolate chips, chopped nuts, or raisins to the dough. You can also experiment with different spices like cinnamon, nutmeg, or ginger.
Substitutions:
If you don’t have cassava flour, you can use almond flour or coconut flour instead. You can also substitute the pumpkin puree with mashed sweet potato or butternut squash.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Tips:
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Don’t overmix the dough or the cookies will be tough.
- If the dough is too dry, add a splash of almond milk or water.
- If the dough is too wet, add a tablespoon of cassava flour at a time until it reaches the right consistency.
Notes:
Cassava flour is a gluten-free and grain-free flour made from cassava root. It’s a great alternative to wheat flour for those with celiac disease or gluten sensitivity. It’s also rich in fiber, vitamins, and minerals.
Frequently Asked Questions:
Can I use a different type of flour?
Yes, you can use almond flour or coconut flour instead of cassava flour.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the cookies.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 2 months. Just form the dough into balls and place them on a baking sheet lined with parchment paper. Freeze them for 1 hour, then transfer them to a zip-top bag or airtight container and store them in the freezer.
Are these cookies vegan?
Yes, these cookies are vegan and free of dairy and eggs.
Final Thoughts:
Cassava flour pumpkin cookies are a delicious and healthy treat that everyone will love. They’re easy to make and packed with flavor and nutrition. Whether you’re gluten-free or just looking for a new cookie recipe to try, these cookies are sure to satisfy your sweet tooth. So why not give them a try and see for yourself?