If I could afford the cost and the calories, I’d make a pumpkin pie every day to satisfy my pumpkin craving. However, when I rarely have enough time to even cook real meals for myself, baking an entire pie doesn’t seem like an option. Luckily, these cookies are a convenient way to get my pumpkin fix. They’re easy to make, don’t take long to bake, and are gluten, dairy and sugar-free.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: about 20 small cookies
½ cup pumpkin puree
4 tablespoons coconut oil, melted
4 tablespoons maple or agave syrup
½ teaspoon vanilla
1 ½ cups oats
½ cup almond flour
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips
1. Preheat oven to 350°F and prepare two baking sheets with parchment paper.
2. In a medium bowl, thoroughly combine pumpkin puree, coconut oil, maple syrup and vanilla.
3. Add oats, almond flour, cinnamon and salt.
4. When all ingredients are fully combined, fold in chocolate chips.
5. Using a tablespoon, scoop dough onto baking sheet.
6. Bake 10-15 minutes, depending on your oven, until the edges of the cookies are golden brown.
7. When fully baked, transfer to a cooling rack and let cool completely.