Grain-Free Pumpkin Pie Cookies

By Ashley | Dessert

Nov 06

This recipe is a refinement of the pumpkin pie cookies that I posted around this time last year. I was determined to make them healthier and just as tasty, and I am proud to say I succeeded. I am transitioning for using agave to other sweeteners when possible, and I am also focusing on replacing refined flours and grains with nuts because the healthy fats, protein, vitamins, and minerals in nuts in incomparable. I highly recommend adding some raw dark chocolate to these cookies to amp up the indulgence factor. Also, feel free to eat this dough raw, it won’t hurt you a bit =)

  • pumpkin pie cookie
    Pumpkin Pie cookies (g-f, vegan, grain-free, refined sugar free)
     ¾ c cashew flour (pulse cashews in a food processor until a flour forms, sift if desired)
     3/4 c almond flour (pulse almonds in a food processor until a flour forms, sift if desired) Note: you can use ground oats if you have an allergy or don’t like a nutty flavor
     1/4 teaspoon salt
     1/2 teaspoon baking powder
     1/2 teaspoon baking soda
     1 tablespoon cinnamon
     1-2 tsp pumpkin pie spice
     1/3 cup pure maple syrup, room temperature
     3-4 tbsp coconut sugar, or to taste
     1/3 c melted coconut oil
     1 ½ cups pumpkin puree
     2 flax eggs (2 tbsp flax mixed with 6 tbsp water)
     Seeds from 1 /2 vanilla bean
    Blend pumpkin, maple syrup, coconut oil, flax eggs, spices, and vanilla in a food processor until smooth. Mix dry ingredients in a bowl. Add dry ingredients to processor and blend until smooth and creamy. Small bits of nuts may remain. I transferred the mixture to a Vitamix and blended until it was completely smooth. Chill for an hour or until cold and firm. Pipe or scoop on a silpat lined pan. Bake for 13-17 minutes at 350 degrees. The cookies will remain softer than a traditional cooking but the bottoms should be golden and slightly springy to the touch.
  • Caramel Frosting:
    ¼ c soaked cashews
    2 tbsp date soaking water
    Seeds from remaining ½ vanilla bean or 2 tsp vanilla extract
    ¼ tsp sea salt
    3/4 c soaked dates
    ¼ c melted coconut oil
    Blend first four ingredients in a high-speed blender until smooth. Blend in dates, then oil. Chill.

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