Soft Gluten-free Pumpkin Cookies (vegan w/ gluten and sugar-free options)

Name: Soft Gluten-free Pumpkin Cookies (vegan w/ gluten and sugar-free options)
Yield: 30 cookies approximately
Ingredients: 1 cup unsweetened pumpkin; 1/2 cup coconut oil; 1/4 cup low-carb sweetener; 1 tablespoon orange flavoring or extract; 1 tablespoon water; 1 1/2 cups gluten-free flour; 3-4 coops Stevia extract; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup chopped or ground nuts

User Reviews

4.6

24 reviews

Excellent

Servings
30 cookies approximately
Calories
54 kcal
Course
Dessert, Snacks
Cuisine
Vegan, Keto, AIP

Soft Gluten-free Pumpkin Cookies (vegan w/ gluten and sugar-free options)

Iris Warren

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These Soft Pumpkin Cookies are gluten free, vegan, and sugar free. Perfect for fall or all year round. The perfect allergy-free cookie.

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Ingredients

Servings

Wet Ingredients

1 cup unsweetened pumpkin
1/2 cup coconut oil (or other healthy fat, melted)
1/4 cup low-carb sweetener (see Recipe Notes for sweetener alternatives)
1 tablespoon orange flavoring or extract (try Nielsen-Massey or Frontier Flavor)
1 tablespoon water

Dry Ingredients

1 1/2 cups gluten-free flour (use almond flour for low-carb, tiger nut flour for AIP - see notes above)
3-4 coops Stevia extract (each scoop is 1/32 teaspoon)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped or ground nuts (optional)

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Instructions

Preheat oven to 375. Combine pumpkin, oil, sweetener, and orange flavoring in a medium bowl.
Add flour, baking soda, & seasonings. Mix just 'til combined.
Fold in nuts if using.
Make spoonfuls or scoops with a 2 tablespoon muffin scoop. If desired, roll in a bit of granulated sweetener before baking. You get a really nice "punch" of sweetness without adding a lot of sweetener when you coat cookies rather than adding more to the batter. :-P.
Place spoonfuls or scoops on a baking sheet (the scoops result in a cookie that really resembles the Enjoy Life ones :-)).
Bake 8-10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.

Notes

Sweetener: You could substitute any healthy sweetener for the xylitol, although if you use a liquid sweetener you may need to use a different amount, so read this post for tips on substituting sweeteners. Although xylitol is a good low-carb option, vegetable glycerin and stevia (use 2-4 scoops) are as well. So is erythritol, but you will need about 25% more sweetener if using erythritol. If using a granulated sweetener, use coconut sugar, sucanat, or this Bocha Sweet sugar substitute for AIP, and if using a liquid, use honey, maple syrup (read Choosing Maple Syrup), or yacon for AIP. Omit the water if using a liquid.
Sweetener: You could substitute any healthy sweetener for the xylitol, although if you use a liquid sweetener you may need to use a different amount, so read this post for tips on substituting sweeteners. Although xylitol is a good low-carb option, vegetable glycerin and stevia (use 2-4 scoops) are as well. So is erythritol, but you will need about 25% more sweetener if using erythritol. If using a granulated sweetener, use coconut sugar, sucanat, or this Bocha Sweet sugar substitute for AIP, and if using a liquid, use honey, maple syrup (read Choosing Maple Syrup), or yacon for AIP. Omit the water if using a liquid.
Stevia: Stevia is much stronger than other sweeteners. Read What Stevia Is and How to Use it for more tips. Here is a great brand of stevia scoops. If using pourable stevia, use 3-5 teaspoons, to taste. You can substitute approximately 4-8 tablespoons additional sweetener, to taste, for the stevia. If using stevia, add it to either wets or dries.
Stevia: Stevia is much stronger than other sweeteners. Read What Stevia Is and How to Use it for more tips. Here is a great brand of stevia scoops. If using pourable stevia, use 3-5 teaspoons, to taste. You can substitute approximately 4-8 tablespoons additional sweetener, to taste, for the stevia. If using stevia, add it to either wets or dries.
Nuts: For nuts, we used walnuts. Almonds, macadamias, or even pumpkin or sunflower seeds would be great. Please use soaked and dried nuts if possible.Both the nut-filled and plain versions were great, but my boys and I much preferred the plain version (my husband simply loves nuts in just about anything.)
Nuts: For nuts, we used walnuts. Almonds, macadamias, or even pumpkin or sunflower seeds would be great. Please use soaked and dried nuts if possible.Both the nut-filled and plain versions were great, but my boys and I much preferred the plain version (my husband simply loves nuts in just about anything.)
Flour: Try whatever gluten-free flour blend, or individual gluten-free flour, that you have on hand. Each will give the final cookies a bit of a different result, but they should still be delicious! I do recommend combining flours when baking gluten-free, however, as noted in this post about gluten-free baking tips.If you make them with a nut or seed flour, they will have to bake longer. Add on at least an additional 5 minutes but keep an eye on them.For almond flour or any other nut or seed flour, increase the baking soda by 50%, using 3 cups almond flour, and 1/4 cup coconut oil.
Flour: Try whatever gluten-free flour blend, or individual gluten-free flour, that you have on hand. Each will give the final cookies a bit of a different result, but they should still be delicious! I do recommend combining flours when baking gluten-free, however, as noted in this post about gluten-free baking tips.If you make them with a nut or seed flour, they will have to bake longer. Add on at least an additional 5 minutes but keep an eye on them.For almond flour or any other nut or seed flour, increase the baking soda by 50%, using 3 cups almond flour, and 1/4 cup coconut oil.
THM: For those on the Trim Healthy Mama plan, this recipe will be a crossover.
THM: For those on the Trim Healthy Mama plan, this recipe will be a crossover.

Nutrition Information

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Calories 54kcal (3%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 56mg (2%) Potassium 17mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1271IU (25%) Vitamin C 1mg (1%) Calcium 7mg (1%) Iron 1mg (6%) Net Carbohydrates 4g

Nutrition Facts

Serving: 30cookies approximately

Amount Per Serving

Calories 54 kcal

% Daily Value*

Calories	54kcal	3%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	3g	15%
Sodium	56mg	2%
Potassium	17mg	0%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1271IU	25%
Vitamin C	1mg	1%
Calcium	7mg	1%
Iron	1mg	6%
Net Carbohydrates	4g