We all love a good fall baked treat—right!?! Well, this Grain-Free Pumpkin Cookies recipe is quick and easy to whip up! The perfect snack while on your grain-free journey!
These pumpkin spiced cookies are lightly sweetened, gluten-free, vegan, nut-free and allergen-friendly.
Remember the extra filling from the pumpkin tart recipe? You can incorporate some of that mixture into the cookie ingredients. If you haven’t made the tarts yet, you can use pumpkin purée.
This post may include affiliate links. Read full Privacy Policy.
Grain-Free Pumpkin Cookies
I love summer but there’s something about the cooler fall days that just makes me want to bake! Are you the same? Baking and cooking while filling the house with wonderful aromas makes me so happy!
Where are you on your health journey? Perhaps you too have allergies, food sensitivities or other health conditions that make cooking and baking a little more challenging. Raise your hand if that sounds like you!
These Grain-Free Pumpkin Cookies (tarts & bars) that are also gluten-free, vegan, nut-free and allergen-friendly are here to your baking rescue!
Hope you try the pumpkin cookies—tarts and the bars!
How-To Video
What to expect
I’m sure that you too miss your standard good old gingerbread, molasses, spice or peanut butter type of cookies right?
The Grain-Free Pumpkin Cookies are a combination of all those flavours. They include just the right amount of spice, they have a nutty taste to them even though they are nut-free, the texture is on the softer side but they don’t fall apart, and the sprinkle of coarse sugar completes the cookies without giving you a sugar overload.
Overview
This recipe includes a few preparation steps:
- Mill the seeds into a fine flour
- Mix the ingredients
- Refrigerate the dough
- Scoop and shape the cookies
- Bake the cookies
- Cool and enjoy!
Tips
Bake your cookies on the middle oven rack to ensure proper distribution of heat!
Alternatives
If you’re not allergic to nuts consider making the cookies with nuts. Almond meal/flour would be a great alternative to tiger nut flour.
If pumpkin is not your thing but you like to try the cookie recipe, try making them with your favourite squash or even sweet potatoes.
Organic Ingredients
These cookies are a great example of a recipe that can benefit from using the best organic baking ingredients. Organic raw seeds, coconut, raisins, coconut palm sugar, maple syrup, the flours, etc. are so much better purchased organically when possible.
Thing is if you follow a grain-free, gluten-free, and mostly plant-based lifestyle is most likely because you do appreciate nutrition or you have a health condition that benefits from consuming the best ingredients when possible.
Useful Tools
- Baking Sheet/Cookie Sheet
- Spatula
- Spoon(s)
- Measuring Cups/Spoons
- Unbleached Parchment Paper
- Mixing Bowls
- Blender/Spice Grinder
- Sifter
- Small Ice Cream/Cookie Scoop
Previous Recipe
If you haven’t checked it out yet, the Grain-Free Pumpkin Tarts recipe was the previous allergen-friendly creation on Fresh is Real!
It was the recipe with the pumpkin tart filling that one can reserve a little for these cookies! Visit Recipe
Grain-Free Pumpkin Bars
If you love grain-free dessert recipes, please make sure to check out the Grain-Free Pumpkin Bars that are made with the same combination of ingredients, plus a few more!
Print
Grain-Free Pumpkin Cookies
- Prep Time: 20 minutes (+refrigeration)
- Cook Time: 15-17 minutes
- Total Time: 37 minutes (+refrigeration)
- Yield: 14 cookies 1x
- Category: Dessert, Treat
- Method: Oven-Baked
- Cuisine: Grain-Free, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
Description
We all love a good fall baked treat—right!?! Well this recipe is quick and easy to whip up! The perfect snack while on your grain-free journey!
These pumpkin spiced cookies are lightly sweetened, gluten-free, vegan, nut-free and allergen-friendly.
Remember the extra filling from the pumpkin tart recipe? You can incorporate some of that mixture into the cookie ingredients. If you haven’t made the tarts yet, you can use pumpkin purée.
Ingredients
- 3/4 cup tiger nut flour, sifted*
- 3/4 cup raw sunflower seed flour (or combo sunflower/pumpkin seeds)**
- 1/4 cup coconut palm sugar
- 1/4 cup coconut oil, softened
- 1/4 cup flaxseed meal
- 1/4 cup water, room temperature***
- 1/4 cup Grain-Free Pumpkin Tart filling or canned pumpkin purée (or homemade)****
- 1/2 tablespoon baking powder (GF, CF, AF)*****
- 1/2 teaspoon fine ground sea salt
- 1/4 teaspoon cinnamon******
- 1/8 teaspoon nutmeg******
- 2 tablespoons turbinado sugar (optional)
Useful Tools
- Baking Sheet/Cookie Sheet
- Spatula
- Spoon(s)
- Measuring Cups/Spoons
- Unbleached Parchment Paper
- Mixing Bowls
- Blender/Spice Grinder
- Sifter
- Small Ice Cream/Cookie Scoop
Instructions
Before you begin, please watch this helpful video.
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the cookies, mix all the ingredients until smooth. Cover your bowl of cookie dough and refrigerate it for 45 minutes.
Step 3
Once ready to bake, preheat your oven to 350°F. With the help of a small ice cream scoop, divide the mixture into 14 cookies. Flatten each dough ball with the help of your fingers or fork. Sprinkling each top with some turbinado sugar is optional, but it does add a nice touch. See how-to video.
Step 4
Bake the cookies for 15-17 minutes, on the middle rack, until edges are golden.
Step 5
Remove the cookies from the oven. Let cool on baking sheet for 10 minutes then transfer all the cookies to a wire rack.
Step 6
Enjoy your cookies fresh or refrigerated! You can store them in a glass container in the refrigerator for a week or freeze them for longer.
Notes
*If you don’t have allergies to nuts, you can use almond meal/flour for this recipe as an alternative to tiger nut flour. In a pinch, you could test the recipe to include more pumpkin and sunflower seed flour instead of tiger nut flour.
**To make the seed flour, use spice/coffee grinder, dry container blender or a grain mill. The seeds for the flour don’t need to be soaked.
*** If you happen to cook your pumpkin, squash or sweet potato in a pot with a little water, reserve the cooking water for the cookies.
**** Fresh is always best, but organic canned purée will work equally well for this recipe.
***** Gluten-free, corn-free, aluminum baking powder. Ingredients: Cream of tartar, tapioca flour, baking soda.
****** You can use pumpkin spice instead of cinnamon and nutmeg, 1/2 teaspoon should suffice.
