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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 pureed pumpkin
  • 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 pureed pumpkin, 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 but you can wear kitchen gloves if you prefer).
  • 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