The best healthy gluten free pumpkin soft cookies

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Gluten-free, dairy-free and delicious

Are you up for the best healthy gluten free pumpkin soft cookies? Those cookies are full of Fall flavors, with the perfect soft texture. You will not believe that they are gluten free and healthy for you! Gather your ingredients everyone, we are baking the best Fall cookies today!

” If Autumn was a cookie, it would be those healthy gluten-free pumpkin cookies”

What you will need

  • Pumpkin puree. The ultimate ingredient for any Fall baking. Am I right? You can use the canned pumpkin puree which you can find in any groceries store. Just make sure that you get the pure pumpkin puree and not the pumpkin pie filling puree. The ingredients list in the can should just say “Pumpkin”. Personally, I used homemade pumpkin puree and if you want to know how I made this, scroll down.
  • Honey. I don’t like my cookies super sweet. I want though a touch of sweetness. This is a treat after all. I always look for high quality local raw honey.
  • Olive oil. I like to bake with olive oil and on those cookies you can’t feel the flavor but if you don’t like it you can substitute with coconut or avocado oil.
  • Egg. I always use organic pasture raised eggs as I feel that the animals get treated better in the pasture.
  • Oat flour. If you want to keep this gluten free, you need to make sure that you use gluten free oat flour.
  • Almond flour. I just love almond flour on baking. The aroma and the texture of the baked goods with almond flour are just amazing.
  • Baking powder. Try to look for aluminum free baking powder.
  • Pumpkin pie spice. My beloved spice mix! I add pumpkin pie spice to pretty much everything that I bake in Fall. If you don’t know how to make pumpkin spice, scroll down for the quick recipe

Substitutions

  1. If you want to use any other liquid sweetener instead of honey you can. Especially if you want to keep this vegan, I would use maple syrup.
  2. Instead of olive oil you can use any other oil or butter that you prefer. I would suggest coconut oil or 100% pure butter or ghee. I would stay away from high processed vegetable oils.
  3. In case you want to keep this vegan, you can substitute the egg with a flax egg, the final result would be delicious.
  4. If you don’t have pumpkin spice on hand, you can use just cinnamon. However I highly recommend to follow my directions on the section below and make a batch of pumpkin pie spice so you have plenty for all your baking this Fall.

How to make pumpkin pie spice


Of course you can buy pumpkin pie spice from your local grocery store but it is super easy to make it at home and such a fun activity to do with your kids. Panos absolutely loves to make pumpkin pie spice and it helped him learn all the spices. So let’s get into it

Pumpkin pie spice

  • 4 tbsp grounded Ceylon cinnamon

  • 2 tbsp grounded ginger

  • 1 tsp grounded nutmeg

  • ½ tsp grounded cloves

  • ¼ tsp grounded cardamom

How to make pumpkin puree

I love to make my own pumpkin puree. My kids love to eat it as a side dish and I always have some on hand. You will need to either boil or roast your pumpkin.

If you choose to roast, which I highly recommend, cut your pumpkin in half, deseed and drizzle with some coconut oil and pumpkin pie spice. Place the pumpkin in the sheet tray lined with parchment paper with skin side up. Bake on a preheated oven at 360F (182.22 degrees Celsius) for around 30 min or until fork tender.

When you pumpkin is cooked, transfer to a blender and blend away or mash with a fork. It is that simple to make homemade pumpkin puree!

How to store

When cookies are ready and freshly out of the oven, let them cool for 10 min and transfer them into a cooling rack. When they are cool completely, you should transfer them in an airtight container and keep them in your counter for up to 3 days, if they last that long.

In case you want to serve them later or you want to have a quick snack for lunchboxes, you can always freeze them. Place the cooled cookies in a sheet tray lined with parchment paper and cover with another parchment paper. Place the sheet tray in the freezer flat. After one hour, the cookies would be frozen. Then you can transfer them in a freezer bag and keep them in the freezer for up to 3 months. When you are ready to eat, just defrost as many as you want overnight in your fridge.

The best healthy gluten free pumpkin soft cookies

Recipe by Panos EatsCourse: SnacksDifficulty: Easy
Servings

10-12

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • ½ cup (140 gr) pumpkin puree

  • 1 egg

  • ¼ cup (60 gr) olive oil

  • ¼ cup (90 gr) raw honey

  • 1 cup (140 gr) oat flour

  • 1 cup (110 gr) almond flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp pumpkin pie spice or cinnamon

Directions

  • Preheat your oven at 360F (182.22 degrees Celsius) and line a baking sheet with parchment paper
  • In a mixing bowl mix all wet ingredients – pumpkin puree, honey, egg, oil – to incorporate
  • Add the baking powder and pumpkin spice and stir well
  • Add the dry ingredients – oat flour and almond flour – and stir to incorporate
  • With an ice-cream scoop or a spoon place the batter in the baking sheet making sure that there is space between the cookies
  • Bake for 20 min
  • When ready, let it cool for 10 min and transfer to a cooling rack to cool completely

Notes

  • *Read the substitutions section above to check how you can substitute this ingredient

2 Comments

  1. the most delicious cookies that I ever made! pumpkin pie spice was amazing so aromatic

  2. I loved how easy and delicious those soft cookies are! Indeed Autumn in a bite!

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