These 6 ingredient pumpkin paleo cookies are soft, cakey and only 70 calories! They’re made in one bowl and are butter and oil free! They’re a healthy, gluten free dessert for fall!
Welcome back pumpkin seasonnnnnn!
Like I said in Tuesdays’s pumpkin sugar cookies, it’s happening THIS WEEK.
Aaaand, you’re either mad at me, or your about to grab my hands and we’re going to spin around happily, while shoveling our face with spice-sweet, soft and chewy healthy pumpkin cookies. Maybe these in one hand and some Pumpkin Spice Eggless Chocolate Chip Cookies in the other?
I give myself full permission to post it in the SINGLE digits of September.
I also figured you wouldn’t mind if I threw pumpkin at your possible-mad-but-maybe-glad selves in the form of paleo cookies. Thaaaaat have ONLY 6 Ingredients, are only 70 calories (!!!) and are made in O-N-E BOWL.
How can you be mad at those sentences? Any cookie loving person know that means that said cookies are going to come together in a snap (I actually just snapped for the EFFECT) which means that they are about to be hittin’ your tongue with the most perfectly, spicy-sweet, soft-cake-like-cookie sensations RLY RLY SOON.
For me, that is. Because you didn’t have the recipe before today like I did. I win.
Know this: everything is a secret competition. I don’t care what your mom said.
You and I need to have a little pumpkin paleo cookie pow-wow for juuuuust a sec though. Back when we ate healthy gluten free chocolate chip cookies, I told you that if a cookie was NOT dense, chewy, thick and riiiiiich like WHOA, that I wouldn’t even LOOK at it. Couldn’t be BOTHERED. Zero interest in those kinds of circle of sugary-sweet dessert-i-ness.
I WAS majorly suffering from being a cookie exclusivist.
Issues man, we all got ‘em.
Notice the “WAS” though. When I made these, I was originally basing the recipe on the spiced paleo cookies with almond butter, and was goin’ for some crispier cookie vibes (which is acceptable in my cookie elitist brain.)
Then, they came out of the oven puffy. SOFT. CHEWY. I almost thought I was eating mini CAKES.
But, then I actually, you know, sunk my teeth into that soft-puffy-cake-like-thing that was happenin’ all over the cookie sheet and you know what?
They were not dense and chewy like the spiced paleo cookies, or even my favorite crockpot paleo cookies with chocolate chips. But….
Cakey cookies got my like YAAASSSSS.
In the vegan mug cake with lemon macaroons, we determined that cookies IN gluten free cake is a really solid life choice, so why would cake-like cookies be a bad one? I don’t know where my mind gets these crazy ideas.
You first get hit with a whollop of spicy-sweet cinnamon, nutmeg and cloves (don’t you want to just wrap yourself up in a blanket by a fire right now? Loooooveeeee) and then that silky-smooth pumpkin trickles its way over your taste buds. Just when you think it’s all over, a surprise POP of creamy, nutty cashew butter goes in for the KILL. All those flavor profiles? They swirl together inside your mouth in a way that makes you not mad at me for posting pumpkin on September 9th.
I told you so.
I also told you that you only need 1 bowl, which I just KNOW you have at the ready RIGHT NOW, anddddd you need, like, 30 minutes.
If you don’t have THAT right now, all I have to say is this:
You are the one that determines your priorities.
And, it’s pretty clear that pumpkin is DEFINITELY a big one. Just sayin’.
- 1/4 Cup + 3 Tbsp Coconut sugar + additional for sprinkling
- 1/4 Cup Cashew butter
- 1/2 Cup Pumpkin puree
- 1 Large egg yolk
- 3 Tbsp Coconut flour 18g
- 1/2 tsp Baking soda
- 1 1/4 tsp Pumpkin pie spice
- Pinch of sea salt
- Preheat your oven to 350 degrees and line a baking sheet with a silpat or parchment paper. Do not just rub with oil.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and cashew butter until combined. Add in the pumpkin and egg yolk and beat again until smooth and well combined, scraping down the sides of the bowl as necessary.
- Add the coconut flour, baking soda and spice to the bowl and stir, scraping down the sides, until well combined. Your dough will be very soft, a little more like muffin batter.
- Drop the batter by heaping 1 Tbsp balls on the cookie sheet.
- Using a fork, press each ball out to about 1/3 inch thick. These cookies do not spread out at all when baking, so you need to press them beforehand. It does take some time, as the dough is soft, so be a little patient.
- Bake until golden brown and the tops feel set, about 16-18 minutes. Let the cookies cool COMPLETELY on the pan.
- Once cooled, use a spatula to GENTLY lift them off the pan and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 3 POINTS+: 2. OLD POINTS: 1
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more healthy pumpkin desserts?
Healthy pumpkin cookies from around the web:
Paleo Pumpkin Breakfast Cookies – The Balanced Berry
Pumpkin Whoopie Pies – Lemons & Basil
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