This recipe was created after I went to make the recipe I told my kids about the night before, only to find out that I was minus about three of the most important ingredients. No to worry! I decided to wing it with what we had in the pantry, and they were still a big hit! The nice thing about this recipe is that you can change it up how you want. Sub oats for the hemp hearts, sub nut butter and almond meal for coconut butter and coconut flour. Add raisins, chopped nuts, chocolate chips, anything you like. Sub mashed banana for the pumpkin. Have fun with it! They are grain, gluten, and dairy free in my version. Grain Free Pumpkin Spice Cookies!
Grain Free Pumpkin Spice Cookies
Ingredients:
- 1 can organic pumpkin — like this
- 1 cup hemp hearts — where to find
- 1 cup cassava flour — where to find
- 1/3 cup nut butter of your choice, we like sun butter (or you could use coconut butter to make it nut free)
- 1/3 cup almond meal (or you could use coconut flour to make it nut free)
- 1.5 tsp pumpkin pie spice — like this
- Optional: toppings like chocolate chips, coconut, nuts, raisins, spices
Directions:
- Preheat oven to 350 degrees
- Combine all ingredients in a large mixing bowl and stir to combine
- Using a cookie scoop, scoop them onto a silpat lined baking sheet
- Flatten them using the flat bottom of a drinking glass
- Top with chocolate chips, nuts, shredded coconut. Whatever you like
- Bake for 15 minutes, or until they begin to brown
- Transfer to a drying rack and allow to cool completely
- Store in an airtight container, they last about 4 days
- Makes approximately 2 dozen Grain Free Pumpkin Spice Cookies
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Wonderful! I get so excited to find baked goods that are grain free *and* egg free, because of my nursling’s egg-white allergy.
Just curious- is there not supposed to be any sweetener in this recipe? I was surprised not to see some maple syrup or something. : )
And I’d love to know what you adorned your cookies with in the pictures. Kinda looks like some kind of yummy, homemade, white chocolate chips.