These pumpkin cookies are so soft and tasty you'll want to eat them all year long! They're paleo, gluten-free, dairy-free, and heavenly. I top these with a simple icing but feel free to omit the icing if you're strictly paleo as these cookies are delicious on their own as well!
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Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- coconut sugar
- maple syrup
- egg
- coconut oil
- vanilla
- pumpkin pie spice
- almond flour
- coconut flour
See recipe card for quantities.
Storage
Store these in the fridge for up to 5 days before moving to freezer.
Paleo Pumpkin Cookies
These pumpkin cookies are super soft, delicious, paleo, gluten-free, dairy-free, and easy to make!
Ingredients
For the cookies:
- ⅓ cup pumpkin puree
- ¼ cup coconut sugar
- 1 tablespoon maple syrup
- 1 egg
- ¼ cup coconut oil melted
- splash of vanilla extract
- 1 tablespoon +½ teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- pinch of salt
- 1 ½ cup almond flour
- 3 tablespoon +1 teaspoon coconut flour
For the icing (not paleo):
- ¼-1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil melted
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Using a hand mixer, mix together all of the cookie ingredients until well combined.
- Roll into cookies, lightly flatten, and bake for about 8 min. Let cool while you mix up the optional icing. Add more or less powdered sugar until you have the consistency you'd like. Ice the cookies and enjoy!
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