Paleo pumpkin cookies almond flour recipes - Dairy free

Author: James Madeira  

Tender, lightly sweet, and all-around perfect pumpkin cookies made with almond flour and coconut flour.   Possibly the easiest cookies you can whip up when a craving hits, Pumpkin Almond Butter Cookies are going to be your new fall jam!

Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
Beautiful paleo pumpkin pie bars with an almond flour 'sugar cookie' crust. These healthy pumpkin pie bars are grain and gluten free, naturally sweetened, easy to make and a great healthy thanksgiving treat!
Provided by: Monique Volz of AmbitiousKitchen.com
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
  • For the sugar cookie crust:
  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup packed fine almond flour (do not use almond meal)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the filling:
  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/4 cup unsweetened almond milk (or can sub coconut milk)
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)
  • Options for topping:
  • Powdered sugar
  • Whipped cream or coconut whipped cream, if desired
Nutrition:
  • Serving Size: 1 bar (without toppings)
  • Carbohydrate: 20 g
  • Protein: 4 g
  • Fat: 10.6 g
  • Saturated Fat: 4.5 g
  • Fiber: 2.5 g
  • Sugar: 15.8 g
  • Calories: 183 kcal
How to cook:
  1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
  2. To make the crust:In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract. Process for 20-30 seconds until well combined.
  3. Next add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.
  4. Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you even spread out the dough towards the edges. It should be thin, but don’t worry, it will puff up when it bakes. Bake for 9 minutes, then remove and set aside to cool for a 3-5 minutes.
  5. To make the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles.
  6. Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.
  7. Once ready, cut into 12 bars and serve with whipped cream or powdered sugar. I like to cut off the edges of my bars for a prettier look. Store bars in fridge for up to 5 days.
Notes: Paleo Pumpkin Pie Bars with Almond Flour Sugar, Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside. In the bowl of a food processor, add in coconut …

Paleo Soft Pumpkin Cookies

Paleo Soft Pumpkin Cookies
Paleo Soft Pumpkin Cookies are easy to make & delicious! A thick pumpkin cookie topped with a sweet frosting. Gluten free, dairy free, naturally sweetened. 
Provided by: Jessica DeMay
Yields: 0 servings
Number of ingredients: 16
Ingredients:
  • 1 1/4 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg, room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4 cup canned pumpkin
  • 1/4 cup coconut butter
  • 3 tablespoons maple syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1-2 tablespoons water
How to cook:
  1. Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
  2. In a large bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, cinnamon, salt and baking soda. Add in the egg, maple syrup, coconut oil, and pumpkin. Mix well until no dry spots remain.
  3. Divide into 10 spoonfuls, about 1 heaping tablespoons each. Roll into a ball and press down slightly. Bake 10-12 minutes. Let cool and then add the frosting.
  4. Once cool, make the frosting. In a small bowl, combine coconut butter, maple syrup, salt, and vanilla. Stir and add water as needed to thin out. It should be thick enough to spoon on the cookie and not run off.
  5. These are best kept in the fridge.
Notes: Paleo Pumpkin Chocolate Chip Cookies, Add the first 4 ingredients (egg through vanilla extract) to a mixing bowl and whisk well (note: you can also use a stand mixer). In a separate bowl, stir together the …

Pumpkin Almond Butter Cookies

Pumpkin Almond Butter Cookies
Possibly the easiest cookies you can whip up when a craving hits, Pumpkin Almond Butter Cookies are going to be your new fall jam! Made from 7 squeaky clean ingredients and whipped up in one bowl, these delicious beauties are totally Paleo, dairy-free, gluten free and naturally sweetened.
Provided by: Taesha Butler
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 3/4 cup creamy almond butter
  • 1/2 cup pumpkin puree ((not pumpkin pie filling))
  • 1/3 cup coconut sugar + 3 tablespoons (divided)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt (skip if using salted almond butter)
  • 1 egg
Nutrition:
  • Calories: 114 kcal
  • Carbohydrate: 8 g
  • Protein: 3 g
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Sodium: 164 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat your oven to 350℉ and line 2 large baking sheets with parchment paper or a silicone baking mat.
  2. Combine the almond butter, pumpkin puree, 1/3 cup coconut sugar, egg, pumpkin pie spice and baking soda in a medium bowl. Stir until all ingredients are incorporated.
  3. Using a heaping tablespoon or cookie scoop, portion out the batter onto the prepared baking sheet, making sure to leave room in between the cookies.In a small bowl, combine the cinnamon and 3 tablespoons coconut sugarSprinkle cinnamon sugar mixture over the tops of the cookies.
  4. Bake in two separate batches for 15 minutes each.
  5. Remove the cookies from the oven and let them cool completely on the baking sheet.
  6. Once cooled, store in an air-tight container in the fridge for up to 5 days.
Notes: PALEO ALMOND FLOUR PUMPKIN COOKIES, Makes 8 Cookies Total Time: 15 minutes INGREDIENTS 1 cup almond flour ⅓ cup tapioca flour 1 tsp cinnamon ½ tsp pumpkin pie spice, see note 1 tsp …

Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}

Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}
Tender, lightly sweet, and all-around perfect pumpkin cookies made with almond flour and coconut flour. Made in one bowl in no time flat, they are also grain-free, oil-free, and vegan.
Provided by: Camilla
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 1 cup blanched almond flour
  • 1/3 cup coconut flour
  • 1/3 cup coconut palm sugar
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup unsweetened canned pumpkin puree
  • 1/4 cup nondairy milk
  • Optional: raw cane (turbinado) sugar for coating
Nutrition:
  • Calories: 56 calories
  • Carbohydrate: 6.2 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 3.1 grams fat
  • Fiber: 1.7 grams fiber
  • Protein: 1.6 grams protein
  • Saturated Fat: 0.3 grams saturated fat
  • Serving Size: 1 cookie
  • Sodium: 131 milligrams sodium
  • Sugar: 3.8 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 0 grams unsaturated fat
How to cook:
  1. Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
  2. In a large bowl whisk the almond flour, coconut flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Add the pumpkin puree and milk, stirring until completely blended. Let dough stand for 1 to 2 minutes for the coconut flour to absorb the liquid.
  3. Using a small cookie scoop or heaping tablespoon, drop cookies onto prepared prepared baking sheet (alternatively, shape into balls and place on cookie sheet). If desired, sprinkle with raw sugar.
  4. Bake in the preheated oven for 16 to 20 minutes until firm to the touch.
  5. Let cookies cool on the baking sheet.Transfer cookies to a cooling rack and let cool completely.
Notes: Paleo Pumpkin Pie Chocolate Chip Cookies (Gluten-free), Preheat the oven to 350 degrees F. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper. In a large bowl, mix the pumpkin …
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