Don’t be fooled by these innocent looking little cookies and their golden brown facade. They’re absolutely delicious and pack in plenty of healthy ingredients!
I’m pretty much eating pumpkin or some other form of winter squash on a daily basis right now. I’m not ashamed of my squash addiction. It’s light, it’s nutritious, and it’s a vegetable. Three reasons to feel virtuous about grabbing another spoonful of the squash puree, thank-you-very-much.
To bump up the “nutrient power” in these cookies, I added a few wholesome pantry staples to the mix:
- Almond flour: This one’s a go-to for me. Low-glycemic and rich in healthy fats, baked goods made with almond flour just stick with me longer.
- Coconut oil: Love using this instead of butter. It’s got more anti-viral, anti-bacterial properties in it and just makes cookies taste so good.
- Raw cacao nibs: A little antioxidant power and a little boost of chocolate flavor in one crunchy nib. Gotta love it!
- Raw pumpkin seeds: I use these to add some extra crunch and also hint at the fact that there’s pumpkin in these moist cookies.
- Raisins or dried currants: They give the cookies a pop of extra sweetness and pair so well with the almond flour and cinnamon.
I’ve got family coming in for Thanksgiving this year, so I fully plan on making a batch or two of these treats ahead of time and stocking them in the freezer to pull out as an easy treat during their stay. Sometimes I wish I could play “Hotel Hallie” and place a cookie on the pillow of each guest every night. Who doesn’t love ending their day with something sweet, especially when it’s this healthy?
A glass of almond milk would pair wonderfully with these tender pumpkin cookies—which reminds me! I’ve recently started making my own homemade almond milk from scratch. It is ridiculously easy and tastes a million times better than store-bought. One of these days when I have a few fun flavor variations to share with you, I’ll post a photo tutorial.
Until then, I leave you with cookies.
Mini Pumpkin Power Cookies
Makes 20-22 cookies
1/2 cup coconut sugar
1/3 cup virgin coconut oil
1/3 cup pure pumpkin puree (make sure it’s well drained)
1 teaspoon vanilla extract
1 1/2 cups (144 grams) blanched almond flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons raw cacao nibs (or 1/2-ounce unsweetened chocolate, finely chopped)
2 tablespoons raisins or dried currants
2 tablespoons raw pumpkin seeds
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
With an electric mixer on medium speed, beat together the coconut sugar, coconut oil, pumpkin puree, and vanilla until creamed. Add the almond flour, cinnamon, baking soda, and salt. Beat to combine. Stir in the cacao nibs, raisins, and pumpkin seeds by hand.
Roll tablespoons of dough into balls. (The dough may be soft and slightly sticky. If it feels very sticky and difficult to work with, stir in a bit more almond flour.) Place the balls 2 inches apart on the baking sheets. Using your palm or fingertips, flatten each ball to about 1/3-1/2 inch thick.
Bake for about 12 minutes until golden brown. Cool completely. Store in an airtight container at room temperature for up to 1 day. (Freeze for longer storage.)
(Psst, want to learn how to bake super healthy cookies every day? Check out my book. It’s got over 50 gluten-free, dairy-free recipes in it for some pretty killer treats.)