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Recipes
Soft and Chewy Pumpkin Spice Cookies
Recipe

12 INGREDIENTS • 7 STEPS • 25MINS

Soft and Chewy Pumpkin Spice Cookies

4.0
1 rating
The combo of coconut flour and almond flour makes these cookies filling and the spices will immediately relax you. If you're a tea drinker like me, enjoy these cookies with a cup of your favorite tea.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
The combo of coconut flour and almond flour makes these cookies filling and the spices will immediately relax you. If you're a tea drinker like me, enjoy these cookies with a cup of your favorite tea.
25MINS
Total Time
$1.14
Cost Per Serving
Ingredients
Servings
12
us / metric
Coconut Flour
1/2 cup
Coconut Flour
Almond Meal
4 Tbsp
Almond Meal
Almond Meal
2 Tbsp
Almond Meal
or Genuine Health Gut Superfoods Powder (2 scoops)
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Ground Cloves
as needed
Ground Cloves
Coconut Oil
1/2 cup
Coconut Oil, melted
Maple Syrup
4 Tbsp
Maple Syrup
up to 1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
167
Fat
13.5 g
Protein
3.6 g
Carbs
9.7 g
Add to plan
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Soft and Chewy Pumpkin Spice Cookies
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Makes approximately 2 dozen cookies 3.5-inch diameter cookies.


You can omit all the spices and add the equivalent measurement of pumpkin spice.


Measure the coconut oil melted.


If you want crunchy cookies, add an extra few minutes to the baking time.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet or line one with parchment paper.
step 2
Combine Coconut Flour (1/2 cup), Almond Meal (4 Tbsp), Almond Meal (2 Tbsp), Ground Cinnamon (1 Tbsp), Ground Ginger (1 tsp), Ground Nutmeg (as needed), andGround Cloves (as needed) into a large bowl and set aside.
step 3
Combine Eggs (4), Coconut Oil (1/2 cup), Canned Pumpkin Purée (2/3 cup), Maple Syrup (4 Tbsp), andVanilla Extract (1 tsp) into a bowl.
step 4
Combine the wet and dry ingredients together, then let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
step 5
Place by small spoonful the batter onto cookie sheet.
step 5 Place by small spoonful the batter onto cookie sheet.
step 6
Bake for 12-17 minutes. I used my convection oven setting and they were done at 12 minutes, but add 5 more minutes if you don't have a convection oven.
step 7
Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer. Enjoy!
step 7 Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer. Enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Cookies
Fall
Vegetarian
Dessert
Pumpkin
Thanksgiving
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