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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.
Ingredients
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
- Swerve
- Erythritol
Use sugar-free dark chocolate chips instead of milk chocolate chips.
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.
Next, mix everything together in a large mixing bowl. Save the chocolate chips for last.
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
Healthy Pumpkin Cookies
Indulge in sweet healthy pumpkin cookies. These gluten-free easy to make cookies are a favorite recipe among kids and adults alike!
Ingredients
- 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
Instructions
- 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 🙂
Emma says
Second batch in 24 hours! Too good to be true!!
★★★★★
Erin says
Hi Emma, so glad you loved them! 🙂
Corrinne Palmer says
Is salt not needed?
Erin says
Hi Corrinne, nope, not salt needed. Let me knw how yours come out!!
Tammy Youngs says
I substituted all purpose flour, almond abstract and applesauce (no oil), they are awesome!!! And less fat.
Erin says
Hi Tammy, so glad you enjoyed them and made them your own!
Meghan says
Deeeeelish!!! My husband was like “hey now, what makes these healthy anyways?!?!” So good!!! Thank you for the recipe!
★★★★★
Erin says
Hi Meghan, so glad you both liked them!!
Jenn says
could i use regular granulated or brown sugar in place of coconut sugar? what is the reason for using coconut specifically here?
Erin says
Hi Jenn, yes, brown will work. Coconut sugar has a lower glycemic index, that’s why I bake with it. Let me know how your cookies come out! 🙂
Sarah says
My all-time favorite cookie! These are SO yummy and the perfect texture, my roommate and I made a double batch of these and finished them all in three days
★★★★★
Erin says
Hi Sarah, so glad you both enjoyed them!!
Maddie says
these were perfectly fluffy and delicious! I used Trader Joe’s 100% cacao chips so they weren’t very sweet which made them a good breakfast/snack.
Erin says
Hi Maddie, thanks for sharing!!
Emma Zimmer says
These are perfect year round! They are soft & dense and are not too sweet which is a plus. I could eat them for breakfast 🙂 I will definitely be making them again!!
Erin says
Hi Emma, I am so happy you enjoyed them!!
Laura says
I have lost count of the number of times I have made these cookies. They are just so easy and SO good. The perfect fluffy, moist cookie. I’ve brought them to my work (where they are not healthy eating minded) and they DEVOURED them. 10/10 would highly recommend!
★★★★★
Erin says
Hi Laura, ah I am thrilled to hear that!! Thank you for sharing!
Meaghan johnson says
These are so easy and good! I had all ingredients in my kitchen already, perfect for when I needed a Fall treat in a pinch.
★★★★★
Erin says
Hi Meaghan, it is the best when you have all the ingredients already! Thanks for sharing!!
Rachel S says
Can you sub peanut butter for almond butter?
Erin says
Hi Rachel, yes of course! Let me know how your cookies come out!
Rachel S says
I ended up having almost enough almond butter for these. Had to use a tiny bit of peanut butter to supplement to get the right measurement. These cookies are DELISH!!!!!! Thank you for sharing this recipe!
★★★★★
Erin says
Hi Rachel, ah glad to hear that! I am so happy you enjoyed them! 🙂
Katie says
Yummy! I added some crushed sea salt on top of mine too. (Oh and when I doubled it, I ran out of almond flour so 1 cup of the flour was red mill’s 1:1 gluten free flour and they still turned out great!)
★★★★
Erin says
Hi Katie, what a great addition!! Thanks for sharing!
Tricy says
These were SO good! Thank you so much for sharing this recipe! I made everything exactly as written, but with half of the cookie dough added some chopped walnuts. YUM!
★★★★★
Erin says
Hi Tricy, I am so happy you enjoyed them!! 🙂
Jordan says
As soon as I found this recipe I knew I was going to double it bc duh. I did run out of almond flour with 1/2 cup left to add but used a 2:1 all-purpose to almond flour ratio to complete it and they turned out great! Can’t wait to snack on these with coffee all week.
★★★★★
Erin says
Hi Jordan, I am thrilled you enjoyed them and made them your own!
Cameron L Roberts says
Love these cookies! They are so yummy. I am so happy you make these recipes, they bring me so much joy.
★★★★★
Erin says
Hi Cameron, thanks for sharing! I am so happy to hear that! 🙂
Hannah says
I made these last night, but changed them up slightly. I left the chocolate chips out (I’m not a huge fan of chocolate and pumpkin mixed), but then topped them with icing (powdered sugar and almond milk mixed) and sprinkled with cinnamon. They are delicious!!
★★★★★
Erin says
Hi Hannah, ah I love to hear that! So glad you made them your own!!
Melissa says
Anyone try whole wheat flour?
Erin says
Hi Melissa, you can definitely try using whole wheat flour. I haven’t tried the recipe with this substitution, so before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!
Melissa says
Thanks! Can’t wait to try these! It’s almost pumpkin season!
Erin says
Hi Melissa, you’re welcome and it pretty much is! Hope you give them a try soon!
Megan says
I substituted coconut flour for almond flour, but the consistency was dry and crumbly. Any suggestions? I also substituted peanut butter for almond butter, so I wonder if that also played a part in the issue.
Erin says
coconut flour is about 4x more absorbent than almond. You would have needed to use 1/4 the amount as they are not equal substitutes.
Michelle Pinkowski says
Darn! I wish you would have said this in the instructions. You say that you can substitute coconut flour, but your didn’t say to reduce the amount. I’ve just ruined the whole batch, as I didn’t see the comment until after. 🙁
Erin says
Hi Michelle, oh no! So sorry about that and hope you can remake them soon!
Michelle Pinkowski says
I actually added more of the other ingredients to make the proportions right and they were delicious!
Erin says
Hi Michelle, so glad it worked out!!
Erin N says
I absolutely loved these! I have made the unhealthy version and was so happy when Erin posted these! They’re a great snack or dessert.
★★★★★
Erin says
Hi Erin! I am so happy you enjoyed them so much!
Johna says
Could I replace the almond flour with all purpose white flour?
Erin says
I have not tested this! let us know if you do!