Pumpkin Cookies: Gluten Free, Grain Free, Dairy Free = GUILT FREE!


My daughter and I were scouring for pumpkin cookie recipes online today, as it was just that perfect Fall day with the leaves changing, wind starting to blow and Halloween upon us.


I wanted something that I could pull together with the stuff I had in my pantry, as it was my son’s nap time, and I wasn’t about to hit the store.  So I had almond meal, pumpkin puree (duh), spices, eggs, etc., to work with.  Also, I wanted them to be healthy, YET not taste like cardboard.  BLEEEH.


I came across a few, of which I took bits and pieces of a few recipes and took a chance.   ( (PAT PAT! ) )


They turned out pretty darn good, if I do say so myself.  Reason why I know?!  My kids were gobbling them down!  AND…..they even know what went into them, and what didn’t!  Hmm…something to be said about teaching them good eating habits!


Ok, I digress…weird, I know.


Without further ado (drum roll…..), here is the masterpiece recipe that Ainsley and I came up with:


2 cups Almond Meal

1 cup Organic Pumpkin PureePumpkins Cookies

2 eggs

½ teaspoon baking soda

½ teaspoon baking powder

¾ cup of *Organic Zero sweetener (sugar substitute)

1 tablespoon Organic Raw Agave Nectar

1 ½ teaspoon cinnamon

2 teaspoon pumpkin spice

1 teaspoon organic vanilla extract

* Add Raisins and/or Walnuts for extra texture and flavor.


Gold star to the first person that guess the shapes of the bigger cookies!!


Preheat oven to 350 degrees.  Grease a cookie sheet with vegetable shortening.  Mix “wet” ingredients together (egg, pumpkin, vanilla), fold in dry ingredients.  Mix until a nice, thick consistency.  Spoon on quarter size dollops and bake for 15-18 minutes.  Check often with a toothpick in the center.  If no dough comes up on the toothpick, they are done.  DON’T OVER DO THEM.  They can get tough and no good.  They are suppose to be soft and moist.


Makes approximately 15-20 cookies.


Enjoy, indulge….but be mindful of your portions!  Even guilt free treats have calories!!


Your partner in fitness & health.



Comments

  1. Tessa Gentile says:

    Delicious! In place of Organic Zero and Organic Raw Agave Nectar I used 1/2 cup coconut sugar and 1 tbs raw honey and pinch of stevia. My kids loved em’ too!

  2. choose2befit says:

    Great suggestion…thanks for sharing Tessa. Glad your kids enjoyed them too.

  3. Yum, these are wonderful, thank you.  I had to make a few changes as well based on my dietary restrictions.  Here are my changes.  Instead of using the Zero or the Agave Nectar.  I used 1/2 cup Xylitol powder.  I increased the cinnamon to 4 tsp and left out the pumpkin pie spice (because of the sugar in it) and added 1/2 tsp nutmeg.  I also decreased the almond meal to 1 1/2 cup and added 1/2 ground flax (just for the nutrition benefit.  These do not spread out much, so with the quarter size, you can put a lot more on the cookie sheep than normal.  I also used a backing stone, so I didn’t have to use the vegetable oil.  These make 4-5 dozen small cookies.

Speak Your Mind

*