Flourless Pumpkin-Pecan Cookies

September 28th, 2010 at 12:12 pm


‘Tis the season for all things pumpkin, and I couldn’t be happier!

Loaded with beta-carotene, fiber, and trace minerals, pumpkin (and all winter squash varieties) is one of my favorite fall foods. I love a good squash soup or simple puree of winter squash with maple syrup and olive oil, but pumpkin lends itself so well to baked goods that I couldn’t help making these cookies a few weeks ago.

I’ve since made them again (and again…), only to find that I’m liking them more and more with each go around. The recipe is a variation on my Flourless Banana-Nut Cookies, only I’m thinking that I like these a little better. Since they are entirely fruit-sweetened (therefore not overly sweet), I don’t feel the least bit guilty about eating these for breakfast or a snack.

Unlike many gluten-free cookies, these are moist and almost reminiscent of a muffin top. To give them a more “desserty” edge, you could swap in chocolate chips for the raisins and finish them with a drizzle of melted chocolate over the top. I prefer this plain and simple version, but chocolate, pumpkin, and pecans do go awfully well together!

Flourless Pumpkin-Pecan Cookies – makes 15-18 cookies

2 medium ripe bananas

1 cup canned pumpkin (not pumpkin pie filling)

2 tbs. coconut oil

1 cup quinoa flakes

1/3 cup almond meal/flour

1/2 tsp. sea salt

1/2 tsp. baking powder

1 tsp.  ground cinnamon

1/2 tsp. ground ginger

1/3 cup pecans, chopped

1/3 cup raisins or currants

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a food processor fitted with the S-blade, puree bananas, pumpkin, and coconut oil until smooth. Transfer to large mixing bowl. Stir in quinoa flakes, almond meal, salt, baking powder, cinnamon, and ginger. Then fold in the pecans and raisins.

Drop heaping tablespoon-fuls of the dough onto the parchment-lined baking sheets. Flatten each cookie down to about 1/3-inch thick using the tines of a fork. Bake cookies for 10-12 minutes or until lightly browned.

Cool completely before serving or storing. Cookies can be kept at room temperature for up to 3 days. (Freeze for up to 1 month.)


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  1. I so wish I liked quinoa. These look really great otherwise. I might have to swap in some GF oatmeal instead. Yum!

  2. These look so delicious! I can’t wait to try them!

  3. I made these as soon as I saw this recipe – My kids and I love them! I am sure they will become a favorite in our house. I cannot really tell they have quinoa in them – but trying them with gf oatmeal is a great idea – will have to try that as well. I cannot eat eggs and my daughter cannot have dairy so finding a pumpkin recipe without eggs, dairy and gf is difficult so thank you – my fall has become a little sweeter now that I have a way to enjoy pumpkin again!

    • Ruth: I’m so glad you enjoyed the cookies! They really are a great way to savor the flavor of the season without sacrificing good nutrition. Thanks for the feedback! – Hallie

  4. MMMMMMMMMM,…I made these cookies afew days ago & they turned out great!! I loved them & so did my friends & family!! These Rock!

    MMMMMMMMMMMMM,…great & lovely food!

    I am gf since june 2010 & I love it too!

  5. Wow, Hallie, yum! I just bought a BUNCH of various winter squashes, including pumpkin. Need to make these ASAP.

  6. I really want to make these cookies, but I am not a big fan of banana’s. Is there an alternative I could use?
    I really love your blog. Great flavor profiles and ideas. Always fresh and intriguing. Thank you so much for keeping me inspired!

    • Cristina: the bananas add sweetness to the cookies, but you don’t get an overwhelmingly strong banana flavor. I’m guessing you could use pureed fruit (such as applesauce or pear sauce) in place of them. If you give it a try, let me know how it works and how they taste!

  7. I just found your blog a few weeks ago! I love your recipes that are fruit sweetened without using sugar! I am always looking for recipes without any added sugar. I want to make these but I need to get more quinoa flakes, I made your peanut butter freezer treats with the last of my flakes this morning!

  8. i think i’m going to have to make these, i love the ingredients you used and how simple it is to make & you didn’t use any grains!

  9. Hi,

    these look do delicious! My husband is allergic to all nuts. Is there an alternative to almond flour?

  10. Tina: you could try brown rice flour or sorghum flour, but I’ve only made these with nut flours/meals in the past so I can’t guarantee that it will work. Hope it works for you!

  11. could i use oat flour instead of almond flour

  12. Kate: Probably. I haven’t tried it that way, but I think it would work.

  13. I have never heard of quinoa flakes. Can I get it at Publix? Or a health food store?

  14. Lisa: I’m not sure if you can get them at Publix (I don’t have one nearby), but they are sold in most health food stores either by the hot cereals or sometimes in the bulk bins if the store has them. You can also used certified GF oats instead of the quinoa flakes.

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