These are amazing little THM cookies!! Not only that but they are Dairy Free, Nut Free (there is an option to put nuts in it), low carb, full of fiber, but also VERY GOOD!!!!! These cookies are packed with wonderful fats and just plain tasty! They remind me of Pumpkin Pie so I named them Pumpkin Pie Cookies!!!
Some of the wonderful ingredients!!!
Mix the dry ingredients together first then add the wet ingredients. I made sure that the eggs and coconut oil were room temp.
Also, I bought my oat fiber from www.netrition.com. When I run out I will be buying my at www.trimhealthymama.com
Such a pretty fall color, don’t you agree??
Now I scooped these out with a 2 tbsp. cookie scoop. You want to leave these in a ball like form so they will stay moist inside. Coconut flour tends to dry out so the more moister you can retain the better the cookies will be!!
Place them on a cookie sheet.
Bake!
Allow to cool if you can, for just about 5 minutes because they harden up a little. If you eat them right away not only will you burn your mouth (ha) but they might fall apart. Once they have cooled a little they are perfect!!
Now for an extra treat… I made a batch of skinny chocolate, popped the cookies in a freezer for a little bit, and drizzled them completely with skinny chocolate. OH YUM! Now for this batch I added about 1/2 a cup of walnuts to the batter. It made the whole experience even more wonderful!!!! So if you can have some kind of nuts do… makes thing yummy something even better!!!
These are an S for my Trim Healthy Mama Buddies!!
Pumpkin Pie Cookies (S)
- Cook Time: 15
- Total Time: 15 minutes
- Yield: 30 1x
Description
Yummy nut free, dairy free pumpkin pie cookies!
Ingredients
- 1 cup of coconut flour (scoop and shake, do not pack)
- 1 cup of coconut oil (mine was room temperature to make it easy to mix)
- 3/4 cup to 1 cup of Swerve Sweetener- to your taste (you can use 1/4 cup of THM SWEET BLEND or your favorite sweetener but I used this because I was running low on my THM Sweet Blend that I LOVE)
- 1/4 cup of oat fiber (you can use almond flour or more coconut flour if you do not have oat fiber… 1/3 cup for almond and around 1 to 2 tbsp. for coconut flour)
- 1 cup of pumpkin puree
- 2 eggs
- 1 1/2 tsp pumpkin spice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- **Optional mix in 1/2 cup of walnuts or pecans
- ***Optional- free cookies for 10 minutes, mix up a batch of skinny chocolate and coat the cookies in it. AMAZING!!!
Instructions
- Mix dry ingredients well.
- Add wet ingredients and mix well.
- Preheat over to 375 degrees.
- Scoop up 2 tbsp. of batter and lay in balls on to sheet.
- Bake for 15 to 20 minutes.
- Allow to cool for at least 5 minutes.
- ENJOY!!!
Hi, I’ve been on THM for a month now & I’m enjoying all the recipes you put up & have made a few myself! Thank you! Just a question. Can fresh baked pumpkin be used? And would the same amount in recipe apply as well? Thanks again.
You should be able to… I have not tried it myself but if it seems too wet maybe add a little bit more coconut flour (like a teaspoon at a time)! Let me know if you try it!! š
Thanks for replying Sarah. I’ll give a go tomorrow & let you know (right here) how it went…
I need some help on this
How can I help you? š
Where can I find Oat Fiber?
I bought mine from http://www.netrition.com but I am going to start buying it at http://www.trimhealthymama.com because their brand is officially gluten-free. š
Did u warm up your coconut oil before u added it. I’m 2 weeks in thm and had trouble mixing in.
My coconut was room temp so easy to mix in… if it is cold and hard I would warm it up a bit! š
Amazing! On our menu for sure!
Yay!!! š
Love the taste of the cookies,but they fall apart.
Coconut oil was solid. If I had heated would that work?
Hmmm… I would add about 2 tspoons more of oil… maybe the coconut flour was packed more than mine. Coconut flour is so tricky! š
Oh my word, yum!!
These are my one of my favorite recipes here! Thanks!
Hello, Can’t wait to make these cookies. In the recipe, are you referring to Gentle Sweet or Super Sweet Blend?
I am referring to the Super Sweet Blend here but you can use the Gentle Sweet just use about twice as much as called for!
I made them and they’re delicious!!! I added a tad more coconut oil since everything I make with coconut flour turns out dry and falls apart, and they worked perfectly!!
I wish I knew how to add the picture, but they are wonderful! And I dipped then in skinny chocolate which made them even better!
I am so happy to hear this!! Thank you for sharing!! š
Would these be able to be made with all almond flour? I dont have coconut flour. Thanks!
I think you could but you would need at least twice as much almond flour! š
I have found I am not a fan of coconut flour (texture). I do have thm baking blend. How does that do in your recipes?
I think it would work but you would need more… I am not exactly sure of the measurement but I will try and work on that today!! š
Did you ever figure out how much THM baking blend would work? Thank you š
It should work, you just need to double the amount and if it’s still too wet add a little more baking blend!
This was my first recipe using my FIRST ever bag of Sweet Blend. I can promise this is going to be my “go to” fall cookie. Thank you!!!
YAY!!!!
on your recipe, at the bottom of the ingredients where you put the optional parts- it says ‘free the cookies’, i think you mean ‘freeze’? also, do you freeze the dough (unbaked) to dip in the chocolate, or do you freeze the baked cookies and then dip them in chocolate?
Haha, yes, thank you, I will fix that! It is freeze. I just place the cooked cookies in the freezer for a little bit to get them cold so the chocolate sticks to them.
Love these!! Just wondering if you have a carb count for this recipe? I’d love to portion them out for the week.
I’m sorry I don’t really… they are pretty low carb, that much I do know, haha. You could easily eat 3 or 4 and be fine!!
Would love to know…. You say ” I was running low on my THM Sweet Blend that I LOVE).” What is that? I can’t find it on your website. Thanks for sharing so many great recipes!
They changed the name since then… it’s now Super Sweet Blend, I believe.
Would subbing coconut sugar make this a crossover? I can’t handle anything with stevia due to ragweed allergy. Would xylitol be better? If so, same amount (3/4-1 cup)?
Yes it would make it a crossover… but on the sugar amounts, I’m not sure. I have never used coconut sugar. š
Could you sub almond flour for the coconut flour? If so, about how much? I love your recipes by the way!
Thanks!
Yes you would need to at least triple the amount!
How big is your can of pumpkin puree?? š Thanks
I think it’s 15 oz… almost two cups.
Thank you for your wonderful recipes!! Do you have any idea if butter can be substituted for the coconut oil?
Yep, it sure can… cup for cup.
Thank you so much for your response! May you & your family have a very blessed Christmas! š
just made these and they are tasty! but very crumble very easily. As soon as I added the coconut oil, they were crumbly. Should I use more oil?
Yes, you could add a little more oil… or cook for less time. š
If i wanted to make these with stevia instead of gentle sweet, what would i add to replace the loss in volume? thanks!
hmmm… maybe add a little almond flour, like 1/4 cup.