Gluten Free Pumpkin Cookies with Coconut are vegan, sugar-free, dairy-free, and easy to make. They’re a no-bake treat perfect for fall!
When my daughter was younger, we had a Halloween tradition in addition to going trick or treating. Every year, from the time she was four till around her 11th birthday, we would put on our best trail shoes and attend Halloween Hikes at the Chattahoochee Nature Center a hop, skip, and a jump away in Roswell, Georgia.
Now, Halloween Hikes are anything but scary. It was a well-lit, guided hike/jaunt through the woods surrounding the Chattahoochee Nature Center where children would get to meet a dozen or so costumed woodland creatures who would share with them a story about their habits and habitats.
Each costumed character would put on a show and deliver a tale that would have the children and us adults mesmerized and with a more sensitive outlook on our environment.
As the hike came to an end, the hiking trail would flow into this area with a huge bonfire and a stall selling hot chocolate. My daughter and I would often linger around that bonfire with hot chocolate to keep us warm and Pumpkin Coconut Cookies that I had packed away for our little jaunt.
Now, those Pumpkin Coconut Cookies we enjoyed by the bonfire were baked and were made up with a few more ingredients than these cookies you see here. But I wanted to come up with a quicker, healthier and easier alternative to those cookies.
So, I opted to go with a no-bake version and replaced the butter with coconut oil, the refined sugar with coconut palm sugar, and egg with almond butter, making these cookies dairy-free, gluten-free, refined sugar-free, paleo, vegan and totally delicious!
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Gluten Free Pumpkin Cookies with Coconut Recipe
Ingredients
- 1/2 cup Pumpkin Puree
- 1/2 cup Coconut Flour
- 1/4 cup Almond Flour
- 1/4 cup Almond Butter
- 3 tablespoons Coconut Sugar
- 1/2 teaspoon Pumpkin Pie Spice
- 2 tablespoons Coconut Milk
- 1-2 tablespoons Coconut Oil melted
- 1/4 cup Unsweetened Shredded Coconut
Instructions
- Add pumpkin puree, coconut flour, almond flour, almond butter, coconut sugar, pumpkin pie spice, coconut milk and 1 tablespoon coconut oil to a bowl and mix well. If at this point mixture doesn’t seem to co-operate when you try to form mixture into cookies, then add 1 more tablespoon melted coconut oil.
- Form into cookies and press shredded coconut into both sides of the cookies.
- Chill for an hour and enjoy.