PUMPKIN COOKIES - DAIRY & GLUTEN FREE

Welcome to my pumpkin-pie-cookie love story, where pumpkin, met cookie, and rocked my world!



Every fall there is an increased interest in all things pumpkin, so I thought I might as well concoct an orange creation of my own rather than slamming a pumpkin pie or sip on a PSL. In reality I did not go in with a plan, I just threw some ingredients into a bowl and hoped for the best:


Ingredients:

—1.5 cups coconut flour —1/2 cup gold monk fruit sweetener —2 tbsp. pumpkin pie spice —couple shakes of cinnamon —1/2 tbsp. baking soda

—1 cup pumpkin purée —1 egg —1/2 cup apple sauce —1 tbsp. vanilla —1/2 cup melted coconut oil


Instructions:

1. Set your oven to 350F°.

2. Fold in wet to dry and add all the Lilly’s Chocolate Chips your heart desires.

3. Portion out your cookies on a greased cookie tray.

4. Throw your cookies in the oven for 12 minutes, or until golden brown.

5. Enjoy!


Do you have a custom pumpkin recipe that you want to share?

Toss 'em in the comments — I’m about to go on a pumpkin journey.

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