Are you a fan of pumpkin spice and everything nice? Do you crave a sweet treat, but want to avoid refined sugar? Look no further than these healthy pumpkin cookies! This easy recipe is perfect for fall, and won’t sabotage your health goals. Get ready to indulge in a guilt-free dessert that tastes as good as it makes you feel.
Ingredients:
- 1 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F, and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil, honey, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients, and stir until a dough forms.
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet.
- Use your fingers to flatten each cookie slightly.
- Bake for 18-20 minutes, or until the cookies are golden brown and firm to the touch.
- Remove from the oven and let cool for 10-15 minutes before serving.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 45mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 4g
Protein: 3g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Equipment:
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Serving Suggestions:
These healthy pumpkin cookies are delicious on their own, but you can also enjoy them with a cup of hot tea or coffee. They make a great snack or dessert, and are perfect for sharing with friends and family.
Variations:
You can customize this recipe to suit your tastes by adding in your favorite mix-ins. Try adding chopped nuts, raisins, or chocolate chips to the dough before baking. You can also experiment with different spices, like ginger, cloves, or allspice.
Substitutions:
If you don’t have almond flour on hand, you can substitute it with another type of nut flour, like cashew or hazelnut. You can also use regular all-purpose flour if you don’t need to make this recipe gluten-free. If you’re vegan, try using a flax egg instead of a regular egg.
Storage:
Store leftover cookies in an airtight container in the fridge for up to a week. You can also freeze them for longer storage. To thaw, simply let them come to room temperature on the counter.
Tips:
- Make sure your coconut oil is melted before you add it to the mixing bowl.
- Use a cookie scoop or spoon to make sure your cookies are all the same size.
- Let the cookies cool for at least 10 minutes before serving, as they will be very soft when they first come out of the oven.
- Experiment with different spices and mix-ins to make this recipe your own.
Notes:
This recipe makes about 12 cookies, depending on the size of your dough balls. You can easily double the recipe if you need to make more.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices that will affect the taste and texture of these cookies. Make sure you use pure pumpkin puree for the best results.
Can I use a different type of sweetener?
Yes, you can experiment with using maple syrup, agave nectar, or another liquid sweetener in place of honey. Keep in mind that this may affect the texture and flavor of the cookies.
Can I make these cookies vegan?
Yes, you can use a flax egg instead of a regular egg to make these cookies vegan-friendly.
Final Thoughts:
These healthy pumpkin cookies are the perfect fall treat. They’re easy to make, delicious, and won’t derail your health goals. The combination of pumpkin and warm spices is a match made in heaven, and the almond flour adds a nutty flavor and gluten-free option. Whether you’re looking for a snack or dessert, these cookies are sure to hit the spot.