Recipe: Gluten-Free Pumpkin Cookies

It’s that time of year…pumpkin decor, pumpkin candles, the beloved pumpkin spice latte, and in my household, pumpkin recipes galore! Pumpkins aren’t just amazing for getting you into the fall mood, they have an array of health benefits as well.

Here are a few:

  1. Pumpkins are rich in antioxidants, vitamins ( A, C, E), dietary fiber and minerals.
  2. They are a low calorie vegetable and contain no saturated fats or cholesterol.
  3. Pumpkin seeds are also a great source of fiber, mono-unsaturated fatty acids (which help with heart health) and protein.

Now for a delicious, low-calorie, gluten-free, fun fall treat.

Gluten Free Pumpkin Cookies
Prep time: 10min
Cook time: 8min

1 cup canned pumpkin
4 tablespoons of raw honey
2 large organic eggs
3 tablespoons of brown sugar
1 tablespoon of cinnamon
1/2 teaspoon of pumpkin pie spice
2 teaspoons of baking soda
2 cups oat flour ( I like Bob’s Red Mill Gluten Free oat flour)
1 cup dark chocolate chips

1. In a bowl, beat together pumpkin, honey, and eggs. Beat in brown sugar.
2. In a separate bowl, stir together all dry ingredients except brown sugar (cinnamon, pumpkin pie spice, baking soda, and oat flour).
3. Combine the wet and dry ingredients until mixed. Don’t over stir.
4. Place the dough in the refrigerator for about 30 minutes.
5. Scoop dough into small drops onto a cookie sheet.
6. Bake at 350 degrees for 8 minutes.

Enjoy with a nice cold glass of almond milk or a hot cup of coffee!

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