Fall In Love
My Pumpkin Pillow Cookies are super healthy and delicious. In fact, they are the solution to getting your pumpkin fix in a season filled with unhealthy, artificial flavored, sugar-loaded, pumpkin-spiced goodies.
Healthy & Tasty
Unlike most healthy cookie recipes, these don’t rely on almond butter or coconut oil at all! Simply combine pumpkin puree, coconut flour, and eggs to make the base of these fluffy, satisfying goodies.
Pumpkin Pillow CookiesPrint This
- 3/4 cup pumpkin puree
- 1/2 cup coconut flour
- 1 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- Caco nibs, optional
- Stevia, to preference (or use 1/4 cup maple syrup) - I used about 20 drops of Whole Foods brand liquid organic stevia
- Preheat the oven to 350 degrees F.
- Combine pumpkin, eggs, vanilla, and liquid stevia in a bowl. (If the stevia is a dry ingredient, combine with the dry ingredients instead.) In a separate bowl combine coconut flour, baking soda, salt, cinnamon, cacao nibs and pie spice.
- Combine the wet ingredients with the dry ingredients.
- Line a baking sheet with parchment paper. Roll the dough into balls and place on baking sheet with a little space between the cookies (take a scoop about the size of a generous tablespoons and roll into a ball with the palms of your hands).
- Flatten using the back of a fork, then place the tray in the oven. Bake for 12 minutes, or until cookies are browned on the bottom. They will still be pretty soft so handle them gently. Let them cool completely on the tray, then enjoy!