Pumpkin season is in high gear and I’m definitely not one to shy away from the crowd on the matter of 5,974 ways to incorporate pumpkins into your life. While I love me some pumpkin pie and pumpkin bread, I do recognize the need to limit flour and sugar. Especially since the holidays are right around the corner and overindulgent eating is almost impossible to avoid. These grain free cookies are easy to make and contain no flour or refined sugar. While they aren’t your typical consistency or overly sugary in flavor, I am pleasantly surprised by how they satisfy. Plus they are kid approved!
I cannot take credit for this recipe. I discovered it on one of my favorite blogs, A Beautiful Mess. I first made them during the summer and knew they were a worthy healthy recipe to share with you all! Plus, they really hit the spot with a big cup of coffee (and a tiny sprinkling of powder sugar over the top!).
Grain Free Pumpkin Cookies:
- 1/2 Organic Pumpkin
- 1/4 Nut Butter (I used cashew butter but peanut butter works too)
- 1/2 ripe banana
- 2 eggs
- 1/2 TSP. Cinnamon
- 1/2 TSP. Vanilla Extract
- 1/2 Baking Soda
- 1/4 Nutmeg
- Pinch of Salt
- Add all ingredients to a blender and blend until smooth.
- Using silpats or wax paper, spoon medium sized dollops of “cookie dough”.
- Bake at 350F for 12-14 minutes.
- Allow to cool and sprinkle powdered sugar of the top!
I suggest you test your batter before baking. If the batter doesn’t taste sweet enough, you can always add 1/2-1 tbsp. of raw honey!
These cookies have the consistency similar to a pancake. They are definitely on the soft side.