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Pumpkin Paleo Cookies

These 6 ingredient Pumpkin Paleo Cookies are soft, cakey and only 70 calories and made in one bowl! A healthy, gluten free dessert for fall!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cookies

Ingredients

  • 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

Instructions

  • 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!