Gluten Free Pumpkin Cookies
Soft pumpkin cookies are the perfect way to welcome fall. This healthy recipe is full of cozy pumpkin spices and it's super easy to whip up!
Servings: 15 cookies
Calories: 117kcal
Ingredients
- 2/3 cup brown rice flour
- 1/2 cup quinoa flour
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cups coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 3 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract (optional)
- 1 egg (or flax egg for vegan version)
- 1/4 cup coconut butter melted
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine all the dry ingredients into a large bowl and whisk to combine.
- Add the wet ingredients (oil, syrup, pumpkin, egg, vanilla) and beat to combine.
- Scoop the mixture onto the parchment paper and smooth them with the back of a metal spoon or flatten with a fork. Bake in the center of a warm oven for 12 - 15 minutes, until the cookies are golden brown.
- Drizzle with melted coconut butter and enjoy!
Video
Nutrition
Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1285IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.5mg