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Pumpkin Pie Cookies (S)

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  • Author: Sarah Criddle
  • Cook Time: 15
  • Total Time: 15 minutes
  • Yield: 30 1x

Description

Yummy nut free, dairy free pumpkin pie cookies!


Ingredients

Scale
  • 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

  1. Mix dry ingredients well.
  2. Add wet ingredients and mix well.
  3. Preheat over to 375 degrees.
  4. Scoop up 2 tbsp. of batter and lay in balls on to sheet.
  5. Bake for 15 to 20 minutes.
  6. Allow to cool for at least 5 minutes.
  7. ENJOY!!!