Pumpkin Spice Cookies (egg-free, grain-free and sugar-free)

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My mom created this very yummy recipe for pumpkin cookies and we were both very pleased with them!  I really couldn’t resist them even though I’ve been cutting back considerably on eating honey and dried fruit these days.

She based this recipe on my other grain-free cookie recipe.  But these are much more moist and plump.  If you love soft-baked cookies, these are for you.

Pumpkin Spice Egg-free Cookie Recipe (wheat, gluten, grain, sugar, and dairy free)

2 cups nut flour – almond, hazelnut, pecan would all work

1/4 cup coconut oil, melted (you can use melted butter too)

1/4 cup honey or other sweetener of choice

1 tsp vanilla

1/2 tsp baking soda (delete for GAPS)

3 heaping tablespoons nut butter

1/4 tsp salt

1 tsp cinnamon

1 tsp. ginger

1 tsp. allspice

1 tsp. nutmeg

about ¾ cup pumpkin

1 cup chopped walnuts

1/2 cup raisins or currants

Steps:

1.  Preheat oven to 350 F.  Mix all ingredients together.

2.  Grease 2 cookie sheets with butter or oil.  Make spoonfuls the size of tablespoons and plop them onto the cookie sheet, spacing them out so that you have about 12 to a sheet.  My mom said the recipe made 4 dozen cookies.

3.  Bake for 12 minutes or until cooked through.  Remove from oven, let cool for about five minutes.  Then remove with a spatula and serve.  Yum!

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6 Responses to Pumpkin Spice Cookies (egg-free, grain-free and sugar-free)
  1. Megan
    November 10, 2010 | 1:44 pm

    These look fantastic! We might just have to make these today!

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  3. Melissa
    November 18, 2010 | 4:56 pm

    The recipe sounded great, but they turned out rather dry. I made half the recipe as stated above (which were very dry) and added 2 tablespoons of fresh pumpkin puree to the other half of the batch. This helped tremendously- they sort of tasted like a pumpkin, raisin, walnut scone!

  4. Sarah
    November 19, 2010 | 10:49 am

    Hi Melissa,
    It’s very possible that in the process of halving the recipe, it became more dry for some reason. This happens to me a lot when I’m either halving or doubling a recipe. But I think you were right to just add more pumpkin – they sound great! It’s interesting because the ones my mom made were very very moist. Have a great day!
    Sarah

  5. Nancy
    April 24, 2011 | 7:46 pm

    I got excited when the recipe said “sugar free” but it has honey which is “sugar”. Honey, molasses, maple syrup, fruit all are a form of sugar. Really hard to find true sugar free recipes. And no toxic artificial sweeteners!

  6. [...] Pumpkin Spice Cookies [...]

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