This cookie is completely grain-free, egg-free, dairy-free, soy-free, refined sugar-free. Pretty much everything but nut-free and loaded with flavor. And, it’s easier than pie, you’ll likely want to double this recipe.
- 1/2 cup cashew butter
- 1/2 cup pumpkin puree
- 1/8 cup coconut syrup, monk fruit, or honey I never use this much sugar! You can decrease to 2 Tablespoons. Or use stevia drops to taste.
- ¼ cup coconut flour
- ¼ cup ground chia
- 2 teaspoons pumpkin pie spice (I use a 2:1 ratio of ground cinnamon to ground allspice, clove, ginger, and nutmeg)
- 1 teaspoon gluten-free vanilla extract
Preheat oven to 350.
Line a baking sheet (or two if making the cookies small) with Silpat or parchment paper.
Place all ingredients in a medium bowl and mix together thoroughly.
Drop small spoonfuls onto the cookie sheet(s) – the smaller the cookie, the better it stays together . Try to flatten out the dough as much as possible. The dough will be extremely sticky. Don’t worry if it’s not perfectly flat or round.
Bake for 10 minutes.
Remove from the oven immediately. Take a spatula and flatten the cookies more as soon as you take them out. Let them sit on the baking tray for a few minutes, then transfer to arack.
They are delicious right out of the oven, but will hold better if you let them cool before trying. The texture inside the cookie will be moist just like pumpkin pie