Pumpkin Cookies (Paleo)

For this month’s recipe, pumpkins had to be the star of the show. These paleo pumpkin cookies are gluten-free, vegan, and grain-free. They’re perfect for fall or whenever you’re in the mood for a nutritious pumpkin spice treat. Healthy and delicious, this recipe is guaranteed to satisfy your sweet tooth.


  • 1 cup canned pureed pumpkin

  • 1 cup coconut flour

  • 1/2 cup maple syrup

  • 1/4 cup almond butter

  • 1 flax egg (see instructions below)

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves


  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Prepare the flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of cold water, then allow that mixture to thicken in the fridge for 10 minutes.

  3. Once the flax egg has thickened, add it to a large mixing bowl along with the pureed pumpkin, almond butter, maple syrup, vanilla extract, salt, and spices. Mix well.

  4. Add the coconut flour to the mixing bowl and mix until all the ingredients are thoroughly combined.

  5. Scoop out 1 heaping tablespoon of cookie dough into your hands, then roll it into a ball and place it on a parchment paper-lined baking sheet. Repeat until all the dough is used up (one batch makes about 22 cookies).

  6. Use your fingers to press the cookie dough balls into round, flat circle shapes.

  7. Bake at 375 degrees Fahrenheit for 16 minutes or until the cookies are cooked and the edges look golden brown.

  8. Let the cookies cool before removing from the pan. Enjoy!

Recipe and image courtesy of A Sweet Alternative