Good morning, everyone! I hope that all of you had a happy Thanksgiving, replete with great food and fun with family and friends.
I had a glorious time in bed with the flu. I know, boo hoo. But at least my husband and son escaped to visit my in-laws before I could pass it on to them.
I’m finally feeling like eating again, so to celebrate, I made some cookies. Specifically, pumpkin cookies made with coconut flour that are already making me feeling healthier as well as happier.
Vegan Coconut Flour Pumpkin Cookies
Using coconut flour instead of grain flour renders these cookies light and cakey; coconut sugar + pumpkin pie spice gives them a warm fall flavor without being overly sweet and spicy (i.e., feel free to eat one or two of these for breakfast or before heading out for a workout :))
Forget about spending a long time in the kitchen to make these festive, yet nourishing treats: you literally need about 5 minutes to mix them up and scoop them onto a baking sheet.
Let’s get (power) baking!
Step One: Combine all of the Ingredients in a Bowl
Combine all of the dry ingredients (coconut flour, chickpea flour, coconut sugar, pumpkin pie spice, baking soda, and salt) in a mixing bowl, then add all of the wet ingredients (pumpkin puree, water, melted coconut oil, and vanilla). Stir until combined.
Step Two: Scoop the Dough Onto a Baking Sheet
If you like (I do!), gently press a few pepitas (green pumpkin seeds) into the top of the dough. They add great flavor and crunch.
Step Three: Bake!
Bake the cookies in a preheated 350F oven for 15 to 19 minutes until the edges of the cookies are golden brown and the cookies feel just set and dry to the touch.
If you cannot wait, go ahead and munch while warm.
Happy baking, everyone, and safe travels home!
More Pumpkin Recipes to Love:Print
Soft, spiced coconut flour pumpkin cookies are the perfect power snack or healthy dessert. They are vegan, grain-free, gluten free, and easy to make.
- 1/2 cup (56 g) coconut flour
- 1/3 cup (40 g) chickpea flour
- 1/3 cup (75 mL ) coconut sugar
- 2 and 1/2 teaspoons pumpkin pie spice (or more to taste)
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3/4 cup (175 mL) canned unsweetened pumpkin puree
- 1/3 cup (75mL) virgin coconut oil, melted
- 3/4 cup (175 mL) water
- 1 teaspoon vanilla extract
- Optional: green pumpkin seeds (pepitas)
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk the coconut flour, chickpea flour, coconut sugar, pumpkin pie spice, baking soda and salt.
- Add the pumpkin, coconut oil, coconut sugar, water, and vanilla to the bowl and stir until blended.
- Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
- Bake in preheated oven for 15 to 19 minutes or until the tops of the cookies are golden brown at the edges and the cookies feel dry to the touch. Let cool on sheet for 2 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
- Repeat with remaining dough.
Storage: Store the cookies in an airtight container at cool room temperature up to 2 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Oil Substitution: An equal amount of other oils (e.g. avocado oil, safflower oil ) or melted, vegan butter (e.g., Earth Balance buttery sticks) can be used in place of the coconut oil.
Sugar Substitute: An equal amount of brown sugar or granulated sweetener of choice can be used in place of the coconut sugar.
- Category: Cookies, Dessert
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 2.9 g
- Sodium: 51.2 mg
- Fat: 3.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 4.8 g
- Fiber: 1.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Keywords: pumpkin, pumpkin cookies, coconut flour, vegan, chickpea flour, Thanksgiving, cookies, grain-free, gluten-free