N'Oatmeal Pumpkin Cookies PrettyPies
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N'Oatmeal Pumpkin Cookies {Grain-Free, Paleo, Vegan}

Full of pumpkin goodness and fall flavors, these cookies taste like oatmeal, but they're grain-free!
Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Keyword: almond flour, grain-free, pumpkin spice
Servings: 22 cookies
Calories: 78kcal

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut butter warmed (see notes)
  • 1/2 Tbs coconut flour
  • 1 tsp pumpkin spice or more
  • 1/4 tsp pink salt
  • 1/4 tsp baking soda
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup or monk fruit syrup for keto

Instructions

  • Preheat oven to 350. Line a large cookie sheet with parchment paper.
  • In a mixing bowl, combine the first 6 ingredients (flour to baking soda). Add 1/2 to 1 tsp *more* pumpkin spice, if you want them extra pumpkin-y.
  • In another bowl, whisk together the wet ingredients.
  • Pour wet over dry and mix thoroughly.
  • Use a 1 Tbs cookie scoop to place dough on cookie sheet. Optional - roll balls with your hands to smooth out. Flatten with a spatula.
  • Bake for 12-14 min, until lightly golden. Let cool for 10 minutes before removing.
  • ENJOY!

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
What I used:
Shredded Coconut I made homemade coconut butter by blending 2 cups of shredded coconut in a food processor until liquefied (about 20-30 minutes), scraping down the sides as needed.
Or use store-bought Coconut Butter (also called Coconut Manna). Warm the jar in a bowl of hot water to soften, or microwave for 30-60 seconds and be sure to stir each time before using.
Almond Flour
Storage:
These are best served same-day for the optimal texture. Store these in the refrigerator, lined with paper towels in between to absorb the extra moisture. They're also delicious from the freezer.
These cookies will get soft after being stored. To serve after storing, heat them in a toaster oven @ 350 for about 5 minutes OR on a dry skillet over medium until they crisp back up. (Careful not to burn the bottoms. Just keep an eye on them.) :)
To make these, I adapted one of my favorite cookie recipes EVER-- these chocolate chip cookies! - and transformed them to be full of FALL yumminess.
Have you downloaded my free e-cookbook yet?