Mini Pumpkin Power Cookies
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.
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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
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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.)
How could you possibly have more yummy cookie recipes?? Can’t wait to try these! Can I come and stay at hotel Hallie? I am sure you are a huge blessing to any guests you have in your home!
Stephanie
These cookies look amazing! Love all the ingredients! Would these not keep in the fridge for a short time? Thanks
Jacquie: Yes, they should keep okay in the fridge. The pumpkin adds such nice moisture that they just get a little too soft if left at room temp for more than a day or so. Enjoy! :)
sounds awesome hallie, I will be making a batch this afternoon!
These look great! Do you know if honey would work in place of the Coconut Sugar? If you don’t think so, do you know if Cane Sugar would work?
Oh Yum! I’m going to get off the computer and make these right now, I have all the ingredients!!! Yayy!
McKenna: Honey won’t work (it will add too much moisture to the dough), but cane sugar or brown sugar will be fine.
This are PERFECT! A light crunchy exterior, a molten interior…perfect contrast, perfect flavor! A total keeper, I will be pinning this one, and sharing on my facebook page!
Can these be modified to be used with coconut flour? It’s all I have atm…
Rachel: Coconut flour works way differently than almond flour, so this is one case where I know for sure that it won’t work here! :)
I’m grateful for your addiction because it feeds mine!!!! Love finding new ways to use pumpkin and squash! Your cookie book is on my Christmas list!
I made these this afternoon and the kids and husband and myself all loved them. I used rapadura sugar though, instead of coconut sugar (that seems to be the go in Australia!)
I’m allergic to almonds. What would be a good substitute flour?
Amy: Almond flour is a difficult one to substitute. I’m sure other flours would work, I just have not trialed which ones or the quantities. You might try pumpkin seed flour, which you can make yourself by grinding pumpkin seeds in a spice grinder until powdered. Or hazelnut meal/flour. Not sure if it will work, but it’s worth a try!
I made these today. The have a terrific flavor. I did have to add a bit of flour because they were a little too moist. I think the rainy weather in the Pacific NW adds to the humidity in the air in the kitchen. They were a bit more greasy than I expected, but I haven’t done that much baking since going whole foods last year. I think next time I’d try half almond and half ww flour since GF isn’t a necessity in my house. All in all, an excellent cookie to satisfy that cookie craving. And the cocoa nibs were the perfect addition!
These look great! Just need to use erythritol instead of the coconut sugar.
These look so yummy! I’m with you…I’m making all things pumpkin right now! And I love that I’m getting my veggies in, too! :) I bought your cookie book, and love it!! It gives me great stuff to pack into my lunchbox and hold me over during the day at work :)
These sound great. My daughter has a deadly allergy to coconut anything. I will use either white or brown sugar, but can I use canola oil instead of coconut oil? Thanks. My son in law was diagnosed gluten intolerant, so I am looking for good GF recipes. I found your site and am loving your recipes. Thank you so much. We are new to GF(only 2 weeks now).
Lisa: Welcome! Glad you found me. :) I don’t think canola oil would work here since you need the oil to be in it’s solid form (like soft butter). If dairy is not a problem, you can use butter. Or try using liquid oil (such as olive) in a smaller amount (maybe start with 3-4 tablespoons). You just don’t want the dough to be too oily/runny.