There’s no shortage of pumpkin recipes on the blog, however, nothing quite like these Soft Paleo Pumpkin Cookies! They’re made with the best quality whole foods, are soft and cinnamon-spiced, and pair perfectly with Fall drinks. Also important: they’re healthy enough for breakfast, or anytime snacking 😉
They only take about 10 minutes to make the easy-peasy dough, and then just 10-12 minutes to bake. A lot faster than pie!!!
They’re delish warm, chilled, & room temperature. Pair with hot coffee or tea, hot chocolate or a chilly glass of non-dairy milk. Can’t go wrong! Make sure to eat at least one, warm from the oven, while the chocolate is melty perfection 😻
🧡Soft Paleo Pumpkin Cookies (Grain-free, Vegan)🧡
2/3 c date or maple sugar
1/3 c pumpkin puree
1/4 c almond milk mixed with with 1 tsp lemon juice or vinegar
2-3 tbsp maple syrup
1 1/4 c almond flour, packed
3 tbsp tapioca flour
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 1/2 tbsp coconut sugar + 1 tsp cinnamon for rolling
Combine the first 4 ingredients in a large bowl.
Sift in the almond flour and tapioca.
Stir in baking powder, spices, and salt.
Stir in create a thick (but not crumbly!) dough.
Stir in chocolate and walnuts if using.
Roll in cinnamon sugar, flatten slightly, then bake at 350 degrees for 12 minutes or until centers are just barely set.
Makes 10-12 medium cookies