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–+ servings
Coconut flour pumpkin cookies on a white plate.
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4 from 14 votes

Coconut Flour Pumpkin Cookies Recipe (Paleo, Gluten Free, and Vegan)

These coconut flour pumpkin cookies are gluten free, vegan, and Paleo-diet-friendly. They're perfect for fall or whenever you're in the mood for a nutritious pumpkin spice treat.
Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 166.5kcal
Author: Jennifer Bell

Equipment

  • Sheet pans
  • Parchment paper

Ingredients

  • 1 cup pumpkin puree
  • 3/4 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/2 cup smooth almond butter
  • 1/2 cup dark chocolate chips (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Add the coconut flour, coconut sugar, cinnamon, ginger, nutmeg, cloves, salt, and baking soda to a large mixing bowl, then mix well.
  • Add the pumpkin puree, almond butter, apple cider vinegar, and vanilla extract to a separate mixing bowl, then mix well.
  • Combine the dry and wet ingredients along with the dark chocolate chips, then use your hands to knead the ingredients together (the dough will be sticky, so I recommend wearing kitchen gloves to make this easy).
  • Scoop out 2 heaping tablespoons of cookie dough into your hands, then roll it into a ball and place it on a sheet pan lined with parchment paper. Repeat until all the dough is used up (one batch should make about twelve cookies. I like to use two sheet pans and make six cookies per pan so they're not too crowded).
  • Use your fingers to press the cookie dough balls into round, flat circle shapes.
  • Bake for 16 minutes or until the cookies are solid and the edges are light golden brown.
  • Let the cookies cool before removing from the pan and serving.

Notes

  • Optional additions include 1/2 cup of chopped pecans or any other nuts you prefer.
  • You can substitute 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves if you prefer.
  • Store these cookies in an airtight container in the fridge for up to three days or freeze them for up to three months.

Nutrition

Serving: 1Cookie | Calories: 166.5kcal | Carbohydrates: 18.1g | Protein: 4.1g | Fat: 9.3g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.4g | Cholesterol: 0.1mg | Sodium: 122.6mg | Potassium: 169.2mg | Fiber: 4.7g | Sugar: 8.6g | Vitamin A: 3178.6IU | Vitamin C: 0.9mg | Calcium: 84.9mg | Iron: 1mg