Name: Vegan Gluten-Free Pumpkin Cookies
Total time: PT1500.0S
Yield: 8
Ingredients: 50 gram Almond Butter; 60 gram Almond Flour; 30 gram Coconut Flour; 20 gram Vanilla Protein Powder; 150 gram Pumpkin; to taste Ground Cinnamon; to taste Ground Ginger; to taste Ground Nutmeg

Naturally sweetened, soft pumpkin cookies, fully vegan and gluten-free. These cookies are made with just pumpkin puree, almond and coconut flour, and the classics of autumn spices.

Low-Fat

Oven

Beginner

Quick

Vegan Gluten-Free Pumpkin Cookies

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Almond Butter

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Almond Flour

Coconut Flour

Vanilla Protein Powder

Pumpkin

Ground Cinnamon

to taste

Ground Ginger

Ground Nutmeg

Blender

Fridge

Preheat your oven to 350 degrees F (180 degrees C).

In a blender process the {@5:}, {@6:}, {@4:}, {@0:}, {@7:}, {@1:}, {@3:}, and {@2:} together until you get a smooth paste. If too soft refrigerate for 30 minutes.

In a blender process the Almond Butter (50 gram), Almond Flour (60 gram), Coconut Flour (30 gram), Vanilla Protein Powder (20 gram), Pumpkin (150 gram) [roasted], Ground Cinnamon ( to taste), Ground Ginger ( to taste), and Ground Nutmeg ( to taste) together until you get a smooth paste. If too soft refrigerate for 30 minutes.

In a blender process the Almond Butter (50 g), Almond Flour (60 g), Coconut Flour (30 g), Vanilla Protein Powder (20 g), Pumpkin (150 g), Ground Cinnamon (to taste), Ground Ginger (to taste), and Ground Nutmeg (to taste) together until you get a smooth paste. If too soft refrigerate for 30 minutes.

Bake at 350 degrees F (180 degrees C) for about 12 minutes.

Let the cookies cool down completely before touching them.

Vegan Gluten-Free Pumpkin Cookies

25MINS

$0.38

Ingredients

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Cooking Instructions