Paleo Pumpkin Cookies [Recipe]

By Paleo
In Paleo Recipes
Dec 28th, 2012
7 Comments
32391 Views

If you have an obsession with pumpkin, a jar of pumpkin cookies within your reach will work great in satisfying your cravings. And when they are home-made, the freshness of these baked goodies makes your munching experience more delicious!

Every bite of pumpkin cookies welcomes your taste buds with subtle sweetness of the pumpkin, which in turn is complimented by the zesty kick of the spices. And if you are too lazy to get hold all the spices, a dash of pumpkin pie spice will do without compromising with the flavours. But the secret of a perfect pumpkin cookie not only lies in its yum flavours, but also in its interesting texture. After all, the crispy edges, in combination with the soft, chewy centre set it apart from all its cookie counterparts and turn it into a must-have among pumpkin lovers.

How can you ignore the slice of health if offers with every bite, owing to its low-fat, high nutrition quotient!?

Makes: 12

Ingredients

- 1 cup almond flour
- ¼ cup pumpkin puree, canned
- ¼ tsp baking soda
- ½ cup dark chocolate chips (paleo friendly)
- ½ cup almond butter
- ½ cup walnuts, chopped
- ½ cup honey
- 1 tsp pumpkin pie spice
- 1 tsp pure vanilla extract

Method

Heat your oven to 350 degrees F and spread a parchment paper over a cookie sheet.

Place all the wet ingredients in a large bowl and whisk them thoroughly until they mix well.

Place the almond flour in a different bowl and stir in rest of the dry ingredients until well combined. Fold the dry mixture gradually into the wet one until they blend together to form a uniform mixture.

Drop small portions of the batter onto the prepared cookie sheet and press each of them gently with your palm to flatten them out slightly.

Place the cookies in the oven and bake for about 15 minutes or until they turn golden brown.

Turn off the oven and leave them within it for a couple of minutes then place them on a wire rack, outside the oven and continue to cool completely.

Seal them in an airtight container and store them in the fridge.

Munch on them whenever you feel hungry and enjoy!

7 Responses to “Paleo Pumpkin Cookies [Recipe]”

  1. Kendall says:

    I tried this recipe tonight and while these cookies tasted pretty good, they were very soft. I baked them for 17 minutes and left them in the oven for about 5 minutes more. They did firm up some after cooling but were still falling apart. This is my first time baking grain free so maybe I’m just not used to the texture. Any suggestions?

    • Diana says:

      Kendall, I was just looking at the recipe and would guess it’s because there are no eggs, which would be the binding agent. I would maybe try cutting back on the almond butter by 1/4 or less and add some eggs. Good luck!
      Now, I’m going to give it a try! :)

  2. Retrochick says:

    I made these tonight – and while they look absolutely nothing like the picture here they are DELICIOUS. I followed the recipe exactly. They are definitely soft cookies, but they held together for me.

  3. morgan says:

    If you combine 25 to 45 minutes of exercise at the very least three times a week your metabolism will stay active and you will burn off extra calories. When an individual is unable to take control of their eating, they’re also likely to get free from control with other facets of their life also.

  4. The pumpkin and nut butter in this recipe both act as a binding agent. Adding eggs might help, but it will make it cakier. You could add a couple of pureed dates, that would work instead of eggs.

    I would also drop 2 tablespoons of honey and add molasses in it’s place. Molasses goes really well with pumpkin.

  5. SuzzanBride says:

    I added a tablespoon of arrowroot. Better than using eggs.

  6. Bud Johnson says:

    We cooked exactly as the receipe said. Except in the first batch we forgot to sprinkle the pumpkin spice on top. The cookies came out great although there was not as much pumpkin flavor as we thought there should be. More chocolate taste than pumpkin. On the second batch we cooked a little shorter & they came out even better texture wise. We did remember the pumkin spice on top this time, but they were still not as pumpkin flavor as we would have liked. How would you suggest we increase the pumpkin flavor?

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