Are you looking for a delicious and healthy treat to satisfy your pumpkin cravings? Look no further! These Almond Flour Pumpkin Cookies with optional chocolate chips are the perfect combination of moist, flavorful, and guilt-free. Packed with the warmth of autumn spices and the sweetness of pumpkin, these naturally gluten free cookies will quickly become your go-to fall dessert.
You might also like my Healthy Pumpkin Tart.
Table of Contents
- Indulge in the Perfect Fall Treat with These Scrumptious Almond Flour Pumpkin Cookies
- These soft and chewy pumpkin cookies are also easy to make in one bowl.
- Here’s What You’ll Need
- How to Make Moist and Chewy Almond Flour Pumpkin Cookies
- Can You Make These Cookies Vegan?
- Can You Eat Chocolate Chips on a Low Carb Diet?
- Recipe Card
Indulge in the Perfect Fall Treat with These Scrumptious Almond Flour Pumpkin Cookies
With fall flavors in every bite, these easy Almond Flour Pumpkin Cookies are a delicious and nutritious alternative to traditional cookies. With their rich flavor and soft texture, they offer a satisfying treat that can be enjoyed by those with dietary restrictions or preferences. Almond flour provides a host of health benefits, including being gluten free, low in carbohydrates, and high in protein and healthy fats. By incorporating this versatile ingredient into our baking recipes, we not only enhance the taste but also promote overall well-being. So why not indulge in these delightful Almond Flour Pumpkin Cookies guilt-free? Your taste buds and body will thank you!
These soft and chewy pumpkin cookies are also easy to make in one bowl.
Trending now: Cherry Meringue Pie in an Almond Crust.
Here’s What You’ll Need
Dry Ingredients in Healthy Almond Flour Pumpkin Cookies:
- 2 cups almond flour: Almond flour makes this recipe naturally gluten free.
- 1/4 cup oats: Oats help bind these cookies but are known to lower blood sugar levels.
- 1/4 –1/2 cup brown or white granulated sweetener of choice: Use a sugar free sweetener such as monk fruit allulose blend to help keep the carbs down in this recipe.
- 1/2 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional) or any of the following: chopped walnuts, white chocolate chips, pumpkin seeds. By the way, if you’re watching your carbs, opt for sugar free chocolate chips.
Wet Ingredients with a Vegan Option:
- 1/2 cup + 1 tablespoon fresh or canned pumpkin puree
- 1 egg or 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water)
How to Make Moist and Chewy Almond Flour Pumpkin Cookies
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium-sized mixing bowl, whisk together the almond flour, oats, brown or white granulated sweetener, baking powder, cinnamon, ginger, cloves, and salt until well combined.
Step 3: Add the pumpkin puree and egg or vegan flax seed egg and stir until fully incorporated.
Step 4: Fold in the optional chocolate chips or any of the following: chopped walnuts, white chocolate chips, pumpkin seeds.
Step 5: Using a tablespoon or cookie scoop, drop rounded portions of this healthy cookie dough onto your prepared baking sheet. Gently press down on each pumpkin cookie to flatten it slightly as they won’t spread much during baking. This is also a good time to shape the cookies into a circle by hand.
Step 6: Bake at 350°F (175°C) for approximately 12-15 minutes or until the edges start to turn golden brown. It is important to keep an eye on them, as almond flour can burn quickly.
Step 7: Once done, remove the cookies from the oven and slide the parchment paper with the cookies onto a wire rack to cool for a few minutes. Then, enjoy warm or at room temperature!
Always popular: Chickpea Flour Pie Crust.
Can You Make These Cookies Vegan?
Yes, simply replace the egg with 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and these healthy pumpkin spice cookies will be vegan.
Can You Eat Chocolate Chips on a Low Carb Diet?
Yes, just make these gluten free pumpkin cookies with keto-friendly, sugar free chocolate chips. How to Store Grain Free Almond Flour Pumpkin Cookies
To store: Store the cookies in an airtight container in the refrigerator for up to a week.
To freeze: These gluten free pumpkin cookies freeze well in an airtight container for up to 3 months.
Recipe Card
Almond Flour Pumpkin Cookies Recipe
Equipment
- 1 medium bowl
- 1 spoon or mixer
- 1 Baking Sheet
- parchment paper
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup oats
- ¼ cup brown or white granulated sweetener of choice For sweeter cookies, use ½ cup sweetener.
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup chocolate chips optional
Wet Ingredients
- ½ cup + 1 tbsp fresh or canned pumpkin puree
- 1 egg or 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the almond flour, oats, brown or white granulated sweetener, baking powder, cinnamon, ginger, cloves, and salt until well combined.
- Add the pumpkin puree and egg or vegan flax seed egg and stir until fully incorporated.
- Fold in the optional chocolate chips or any of the following: chopped walnuts, white chocolate chips, pumpkin seeds.
- Using a tablespoon or cookie scoop, drop rounded portions of this healthy cookie dough onto your prepared baking sheet. Gently press down on each pumpkin cookie to flatten it slightly as they won't spread much during baking. This is also a good time to shape the cookies into a circle by hand.
- Bake at 350°F (175°C) for approximately 12-15 minutes. At 12 minutes, I recommend using a spatula and checking the bottom of the cookie. For a delicious, soft texture, the bottom of the cookie only needs to brown lightly. So make sure you don't overbake these cookies.
- Once done, remove the cookies from the oven and slide the parchment paper with the cookies onto a wire rack to cool for a few minutes. Enjoy warm or at room temperature!
Roy says
We loved these. Great idea, never thought that pumpkin and chocolate would go together. Looking forward to checking out your other recipes.
Sonia Turner says
I absolutely love these cookies though I have to admit I had to make a little variation on the recipe. Since I didn’t have rolled oats, I used one tablespoon of oat flour instead. I made my first batch and I waited for the cookies to brown some more than what is shown in your picture, but that was not a good idea since they came out hard. Also, I thought they were not as sweet as my guests would expect, so I doubled up the amount of monk fruit blend on my next batch. This time I made sure to bake them for exactly 14 minutes and they came out so perfectly soft and delicious it was hard to believe they were keto friendly. A trick that is worth mentioning is that I cut off the bottom of a plastic cup and I put the cup around my tablespoon of cookie dough. Then I put another cup on top and pressed down the dough. This way the cookies came out perfectly round without much effort. Thank you so much for this wonderful recipe! It’s definitely a keeper!
Cathy @ Cathy's Cake Salon says
Thank you for your feedback. I’m glad you love these cookies. Yes, when baking cookies with almond flour, it’s important to not overbake them, so they remain soft. I’ll add a note about that in the recipe.
Elaine Hill says
These turned out to be very moist and flavorful! My husband is weaning off processed sugared desserts and these were a delicious alternative for him. I am lazy and baked these as bars; however, he enjoyed them very much anyway!
Cathy @ Cathy's Cake Salon says
I’m glad you also enjoyed them! You might also like my Protein Chocolate Chip Cookies with Walnuts