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Recipes
Dairy-Free
Vegan Gluten-Free Pumpkin Cookies
Recipe

8 INGREDIENTS • 5 STEPS • 25MINS

Vegan Gluten-Free Pumpkin Cookies

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.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
25MINS
Total Time
$0.38
Cost Per Serving
Ingredients
Servings
8
US / Metric
Almond Butter
2 1/2 Tbsp
Almond Butter
Almond Flour
1/2 cup
Almond Flour
Coconut Flour
1/4 cup
Coconut Flour
Vanilla Protein Powder
3 Tbsp
Vanilla Protein Powder
Pumpkin
1 1/3 cups
Pumpkins, roasted
Ground Cinnamon
to taste
Ground Cinnamon
Ground Ginger
to taste
Ground Ginger
Ground Nutmeg
to taste
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
108
Fat
8.1 g
Protein
5.4 g
Carbs
6.3 g
Add to plan
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Vegan Gluten-Free Pumpkin Cookies
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
In a blender process the Almond Butter (2 1/2 Tbsp), Almond Flour (1/2 cup), Coconut Flour (1/4 cup), Vanilla Protein Powder (3 Tbsp), Pumpkins (1 1/3 cups), 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.
step 2 In a blender process the Almond Butter (2 1/2 Tbsp), Almond Flour (1/2 cup), Coconut Flour (1/4 cup), Vanilla Protein Powder (3 Tbsp), Pumpkins (1 1/3 cups), 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.
step 3
Set scoops out onto parchment paper.
step 3 Set scoops out onto parchment paper.
step 4
Bake at 350 degrees F (180 degrees C) for about 12 minutes.
step 5
Let the cookies cool down completely before touching them.
step 5 Let the cookies cool down completely before touching them.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Cookies
Fall
Vegetarian
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