Indulge in sweet healthy pumpkin cookies. These gluten-free easy to make cookies are a favorite recipe among kids and adults alike!
What if I told you there’s a way to make scrumptious pumpkin cookies from scratch that are full of nutrients and so healthy that you can eat them for breakfast?
Well, you just found your new favorite cookies! There’s so much to love about them. You will only need one bowl (less clean-up), they are gluten-free, and can be made vegan if you use a flax egg.
Are you crazy about pumpkin desserts? Try these paleo pumpkin muffins next.
Healthy Pumpkin Cookies That Are Keto-Friendly
I used almond flour to make these cookies gluten-free.
If you have a nut allergy you can substitute coconut flour instead. Both of them work great in these cookies.
Scroll on down to the printable recipe card if you want to read all the ingredient amounts. Here’s a quick overview of what you need from the store before you make these cookies.
- Egg – If you want to make this vegan, use flax egg instead.
- Coconut Sugar – This has healthy fats that are known to help lower cholesterol. If you can’t find this ingredient, you can also use maple syrup instead, but use less of it because it’s sweeter.
- Almond Butter – This is another source of healthy fats. If you are allergic to nuts you can use sunbutter instead.
- Pumpkin Puree – Any version of canned pumpkin puree works.
- Almond Flour
- Pumpkin pie spice – this is what truly makes these pumpkin muffins have that warm fall flavor that we all love. If you don’t have the ingredients to make it, you can just add in nutmeg, cinnamon, and ginger!
- A few other baking ingredients like baking soda, vanilla, and salt.
- Chocolate chips – You can use sugar-free ones if you are watching your carbs.
Easy Swaps to Make it Keto-Friendly
This exact recipe is almost perfectly low-carb and keto-friendly. You just have to make a few super-easy swaps.
Instead of coconut sugar, use one of these keto-friendly sweeteners:
- Monk fruit sweetener
Healthy Pumpkin Cookies With Chocolate Chips Baking Tips
Since I used almond flour and almond butter instead of your typical wheat flour and butter ingredients, baking them isn’t the same as baking traditional chocolate chip cookies.
Chill the Cookie Dough
It’s important to refrigerate the dough for at least half an hour. Chilling the dough solidifies the fat (which in this case comes from the almond butter).
When you chill the dough, it takes the fat longer to melt. This makes the cookies look fluffier and thicker.
Can you freeze pumpkin cookie dough?
Yes, you can freeze the pumpkin cookie dough. To save you time when you go to bake the cookies later, freeze them in one of these two ways:
- As a log
- As break-and-bake portions
If you roll the cookie dough up like a log, wrap it in plastic wrap. Then, when you are ready to bake the cookies, all you have to do is slice the frozen dough and bake them.
You can also make DIY break-and-bake cookies. Make a single layer of cookie dough balls that are all slightly touching each other. Put this layer of cookie dough flat in a zippered plastic bag.
That’s it! When you’re ready to bake them just break and bake. Simple!
How long do pumpkin cookies last?
Keep your pumpkin cookies tasting fresh by storing them in an airtight container (a bag or a tub). They don’t need refrigerated. They will last about two weeks on the counter or in the pantry.
Add Oatmeal For Added Fiber
If you want, you can also sprinkle in about 1/4 cup of steel-cut oatmeal. This will give you a little more fiber if you want.
Keep in mind this will also increase the number of carbs in your cookies too.
How to Make Healthy Pumpkin Cookies
First things first, pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
After that, chill your dough in the refrigerator for at least 30 minutes.
Finally, roll the dough into balls and place them on the baking sheet. Press down on the cookies slightly. Then just bake them for about 12 minutes.
More Tasty Pumpkin Recipes You’ll Love Too
- 1 egg
- 1/3 cup coconut sugar
- 1/3 cup almond butter
- 1/3 cup pumpkin puree
- 1 tsp vanilla
- 1.5 cups almond flour
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice (or blend of cinnamon, nutmeg, ginger).
- 1/2 cup chocolate chips
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, whisk together egg and coconut sugar.
- Stir in almond butter, pumpkin puree, and vanilla.
- Add in almond flour, baking soda, and spice.
- Stir till combined and then add in chocolate chips.
- Refrigerate for 30 minutes.
- Roll into balls and add more chocolate chips on top if desired.
- Press down slightly before baking for 12 minutes.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂