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.
