Ingredients

Cookie Ingredients

250 grams (approximately 9 ounces) ground almonds
45 grams (approximately 1.5 ounces) coconut sugar or ground brown cane sugar
1 teaspoon ground cinnamon or gingerbread spice mix
30 grams (approximately 1 ounce) melted coconut oil or butter
80 grams (approximately 3 ounces) roasted pumpkin puree

Instructions

Step 1

Prepare the Dough

In a large mixing bowl, combine the *ground almonds* and *coconut sugar* until well mixed. Add the *ground cinnamon* and stir to distribute the spices evenly. Pour in the *melted coconut oil* and the *roasted pumpkin puree*. Mix until all the ingredients form a smooth, cohesive dough.

Step 2

Form and Coat the Cookies

Take small portions of dough and roll them into balls, about the size of a walnut. Flatten each ball slightly in your hands. Gentle coat each cookie in *extra coconut sugar*, ensuring an even layer all around.

Step 3

Bake the Cookies

Preheat your oven to 170°C (340°F). Prepare a baking tray lined with parchment paper, and place the prepared cookie dough balls on the tray with space between each. **Bake for 13-15 minutes,** keeping a close eye on the cookies, as the coconut sugar caramelizes quickly. Place the tray slightly above the middle of the oven to prevent the bottoms from burning.

The recipe yields approximately 20 cookies.

Servings

🎉 These delicious pumpkin cookies are wonderfully versatile and perfect for any occasion. Serve them warm from the oven with a scoop of vanilla ice cream for a classic and soothing dessert. 🍦

🤗 Invite your friends over for a cozy afternoon tea - these cookies pair beautifully with herbal or chai tea, enhancing the cinnamon and almond aromas. ☕️

✨ Want to take it up a notch? Drizzle some melted dark chocolate over the cookies for a more indulgent experience your guests won't forget. 🍫

For a festively themed gathering, consider arranging these cookies alongside a vibrant pumpkin dip spiced with nutmeg. It's not just a treat; it’s a feast for the senses! 🧡

Equipment

Variations

🌟 To create a delicious gluten-free version, you're already halfway there, as the recipe naturally skips flour. Just ensure your baking sheet is suitably prepared to avoid any chances of cross-contamination.

🌱 For a delightful vegan twist, simply stick to coconut oil instead of butter and maintain the original recipe intact, which wonderfully respects vegan dietary choices.

👌 These variations not only cater to specific dietary needs but also enhance the flavors of almonds and pumpkin, making every bite a delightful surprise.

Faq

  • What if I don’t have coconut sugar?

    You can substitute it with finely ground brown sugar for a similar caramel-like flavor.

  • How do I make pumpkin puree at home?

    Bake pumpkin pieces at 375°F (190°C) until tender, then blend until smooth.

  • Can these cookies be made ahead of time?

    Absolutely, they can be stored in an airtight container at room temperature for up to a week.

  • How do I prevent the cookies from burning?

    Place the baking sheet slightly above the middle rack and keep an eye on them as they bake, as coconut sugar quickly caramelizes.

  • What if my dough is too dry?

    Gradually add more pumpkin puree until the dough reaches a consistency that holds together when pressed.

  • Can I add more spices?

    Feel free to personalize the spice mix! Nutmeg or cardamom could add a lovely depth to the flavor profile.

Nutrition facts

Gluten-Free Pumpkin Almond Cookies Recipe
Recipe Yield:20 cookies
Calories:Each cookie contains approximately 90-110 calories.
Calories (Min - Max):90 - 110
Total Fat:7g
Saturated Fat:3g
Protein:2g
Total Carbohydrate:8g
Total Sugars:4g