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RECIPE
8 INGREDIENTS5 STEPS25MIN

Vegan Gluten-Free Pumpkin Cookies

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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.
25MIN
Total Time
12MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2 1/2 Tbsp
1/2 cup
Almond Flour
1/4 cup
Coconut Flour
3 Tbsp
Vanilla Protein Powder
1 1/3 cups
Pumpkins , roasted
to taste
Ground Cinnamon
to taste
to taste
Ground Nutmeg

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Nutrition Per Serving

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CALORIES
108
FAT
8.1 g
PROTEIN
5.4 g
CARBS
6.3 g

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
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), 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 4
Bake at 350 degrees F (180 degrees C) for about 12 minutes.
Step 5
Let the cookies cool down completely before touching them.

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Nutrition Per Serving
Calories
108
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
6.0 mg
2%
Carbohydrates
6.3 g
2%
Fiber
3.1 g
11%
Sugars
1.9 g
--
Protein
5.4 g
11%
Sodium
13.9 mg
1%
Vitamin D
--
--
Calcium
56.0 mg
4%
Iron
0.9 mg
5%
Potassium
173.6 mg
4%
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