Gluten-free Chewy Pumpkin Cookies


Gluten-free Chewy Pumpkin Cookies

Yield : 30 pcs (1″cookies)


  • 1 1/4 cup (133 grams) almond flour or almond meal
  • 1 cup (93 grams) oats (gluten-free oats for gluten-free)
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1.18dl) drained pumpkin (from 1 cup pumpkin)1
  • 1/4 cup (56 grams) coconut oil
  • 2 tablespoons canola oil
  • 1 egg
  • 6 tablespoons (120 grams) honey
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
  • 2 teaspoons vanilla


  1. Preheat your oven to 325°F / 162°C and line two cookie sheets with Silpats or pieces of parchment paper.
  2. In a medium bowl, stir together the dry ingredients. Set aside.
  3. In another medium bowl, mix together the wet ingredients. The drained pumpkin won’t combine easily at first, but just keep stirring and it’ll come together nicely.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Shape little balls, about 1″ each. Flatten them to the exact size you want them because they don’t spread while baking.
  6. Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool and then drizzle with melted white chocolate if desired.


Notes : 

Use a clean kitchen towel to drain the pumpkin. Measure out 1 cup of pumpkin, put it in the middle of the towel, and then squeeze it dry. Keep squeezing until it looks like it’s about 1/2 cup. If you want to be exact, weigh the one cup of pumpkin. After draining it, it should be half of what it was originally. If you drain too much, just add a little water or more pumpkin puree.

I used refined coconut oil because that’s all I have access to. Unrefined coconut oil might have a coconutty taste, but refined does not.

source:  texanerin


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