Scrumptious Coconut Pumpkin Cookies Recipe For Fall Delight
Are you looking for a healthy and delicious indulgence that will satisfy your sweet cravings? Then look no further, because I have just the recipe for you. These vegan, gluten-free coconut pumpkin cookies are the perfect treat to satisfy your sweet tooth while still keeping you on track with your dietary goals.
These cookies are made with a combination of nutrient-dense ingredients like pumpkin puree, almond flour and coconut sugar, which makes them packed with flavor and nutrition. Plus, they’re free from any artificial sweeteners or preservatives so you can indulge without any guilt.
Whether you’re looking for a post-workout snack or something to enjoy with your afternoon coffee, these cookies have got you covered. And what’s more? They are easy to make with just a few simple ingredients, making them the perfect recipe for beginners and seasoned bakers alike.
So grab a whisk, preheat your oven, and let’s get baking!
Why You’ll Love This Recipe
Are you looking for a healthy and tasty snack that satisfies your sweet tooth? Look no further than these vegan, gluten-free coconut pumpkin cookies! Packed with nutritious ingredients and bursting with flavor, these cookies are the perfect way to indulge in something sweet without sacrificing your health.
What sets these cookies apart is the combination of pumpkin puree, coconut oil, and coconut sugar. The pumpkin puree adds moisture and flavor while also providing a variety of vitamins and minerals. Coconut oil provides healthy fats that can actually help you lose weight, and coconut sugar is a low-glycemic sweetener that won’t cause a sugar crash.
But don’t let the nutritional benefits fool you – these cookies taste just as good as their less healthy counterparts. Their soft texture and rich flavor will have your taste buds dancing with pleasure. And with the addition of chocolate chips or raisins, they make for a truly decadent treat.
Plus, these cookies are incredibly easy to make! With just a few simple steps, you can have fresh-baked pumpkin cookies in no time. And with gluten-free and dairy-free options, they’re perfect for anyone with dietary restrictions.
Overall, there’s plenty to love about these vegan, gluten-free coconut pumpkin cookies. They’re healthy, delicious, and easy to make – what more could you ask for in a snack? So go ahead and indulge – your taste buds (and your body) will thank you.
Ingredient List
Here is a list of ingredients you will need to make these delicious vegan, gluten-free coconut pumpkin cookies:
Dry Ingredients:
- 2 cups quick-cooking oats (gluten-free)
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- 1 cup pumpkin puree
- ½ cup melted coconut oil
- ¾ cup organic brown sugar
- â…“ cup pure maple syrup
- â…“ cup creamy almond butter
Optional Add-ins:
- 1/3 cup raisins
- 1/2 cup vegan chocolate chips
Note: Flour can easily be substituted with almond flour. Coconut oil can be replaced by vegan butter or any oil of your choice. Brown sugar can likewise be replaced by artificial sweeteners or coconut sugar to better suit your tastes.
The Recipe How-To
Now that we’ve gone over the ingredient list, it’s time to dive into the recipe how-to. Before starting the baking process for these vegan, gluten-free coconut pumpkin cookies, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing Wet Ingredients
In a large bowl, whisk together 1/2 cup of pumpkin puree, 1/2 cup of coconut oil that has been melted, and 1/2 cup of either coconut sugar or brown sugar until combined. Then, beat in 3 tablespoons of either maple syrup, or an artificial sweetener if preferred.
Adding Dry Ingredients
In a separate medium mixing bowl, combine the dry ingredients: 1 1/2 cups of gluten-free flour (either almond flour or coconut flour or a mixture of both, see notes), 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and a blend of spices including 1 tsp pumpkin pie spice mix or ground cinnamon and ground cloves, and finally adding in desired add-ins.
Mixing Wet and Dry Ingredients
Carefully pour dry ingredients into the large bowl containing wet ingredients. Mix everything together until everything is well combined using a handheld mixer or wooden spoon. Pour in the following additional ingredients: 3 tbsp quick-cooking oats, and either 1/3 cup chocolate chips or raisins. Mix dough until combined.
Shaping the Cookies
Using a cookie scoop, spoon out small portions of cookie dough onto baking sheet lined with parchment paper- flatten each ball slightly using two fingers. Bake for approximately 12-15 minutes until golden brown on the edges.
After baking, remove cookies from oven and cool on wire rack for at least five minutes before serving. Now, take a warm bite of your new favorite healthy pumpkin cookies!
Substitutions and Variations
There are endless combinations to personalize this Vegan, Gluten-Free Coconut Pumpkin Cookies recipe to your tastes. Here are some options for substitutions and variations that I know you’re going to love!
– Coconut Oil: You can replace coconut oil with vegan butter or melted margarine.
– Sweetener: Use other natural sweeteners like maple syrup, honey, or agave in place of the coconut sugar.
– Flour: Instead of almond flour or coconut flour, opt for gluten-free all-purpose flour blend or oat flour as a 1:1 substitution.
– Chocolate Chips: Not a fan of pumpkin chocolate chips? No problem! Swap them out for regular chocolate chips or add raisins instead.
– Oats: You can use rolled oats instead of quick-cooking oats or swap them out for shredded coconut for a tropical twist.
– Spice Mix: Experiment with different spices to suit your preference! Try adding nutmeg or ground ginger along with the cinnamon and cloves.
– Pumpkin Puree: If pumpkin isn’t in season or if you don’t have any on hand, you can substitute it with mashed sweet potato or canned butternut squash puree.
– Nut Butter: Substitute the almond butter for a different type of nut butter like peanut butter, cashew butter, or sunflower seed butter.
These substitutions are just suggestions; feel free to modify the ingredients to create a unique spin on these delicious cookies. Get creative and customize the recipe to suit your preferences!
Serving and Pairing
These vegan coconut pumpkin cookies are perfect for a guilt-free, yet satisfying, sweet treat. They pair well with a hot cup of coffee or a refreshing glass of almond milk. You can even serve them as part of a dessert platter with fresh fruit and dairy-free ice cream. If you want to get creative, try sandwiching two cookies together with your favorite nut butter for an indulgent snack.
These cookies are great for sharing with family and friends, or for keeping as a secret stash in your pantry when you need a quick snack on-the-go. You can also bring them to potlucks, picnics or other gatherings where people have dietary restrictions, because they’re gluten-free and dairy-free.
For those who love experimenting in the kitchen, these cookies can be used to make crusts for cheesecake or pie recipes. Try crumbling up some cookies and pressing them into a pie dish for a unique spin on pumpkin pie – perfect for Thanksgiving or any other fall holiday.
Whether you enjoy them as a standalone snack or use them in other recipes, these vegan coconut pumpkin cookies are sure to become a new favorite in your rotation.
Make-Ahead, Storing and Reheating
Now that you’ve made yourself a batch of these scrumptious vegan, gluten-free coconut pumpkin cookies, it’s time to think about storing them. These cookies can last up to a week if stored properly. Here are some tips to ensure your cookies stay delicious for as long as possible:
Make-Ahead:
If you want to get a head start on preparing these cookies, you can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. This means you can always have freshly baked cookies on hand whenever you want them.
Storing:
Once the cookies are baked and cooled, store them in an airtight container at room temperature. Do not stack them on top of each other as this can cause them to stick together or become mushy. You can separate each layer with parchment paper or wax paper to prevent this from happening.
Reheating:
To reheat the cookies, simply place them in a preheated oven for 5-7 minutes at 350°F. This will warm up the cookies and give them a fresh out-of-the-oven taste. Alternatively, you can microwave them for 10-15 seconds. But be careful not to overheat them or they may become too soft.
These healthy pumpkin treats are perfect for snacking on throughout the day or serving as an after-dinner dessert. With these storage tips, you can enjoy the taste of autumn any time of year!
Tips for Perfect Results
Before you start baking these delicious vegan, gluten-free coconut pumpkin cookies, here are a few helpful tips to ensure that your cookies turn out perfectly.
1. Use the exact measurements of ingredients
It is crucial to follow the recipe measurements accurately to avoid any difference in texture or taste. Measuring cups and spoons are an excellent investment to ensure accurate measurements when baking.
2. Line Baking Sheet with parchment paper
When using parchment paper, you will save time and reduce cleanup because it helps prevent sticking on your baking sheet. It also prevents cookies from browning too quickly on the bottom.
3. Adjust cookie dough according to climate
If you’re baking in humid conditions, or the dough is too sticky, add a little extra dry ingredient and chill before shaping into rounds or patties. On the other hand, if it’s too dry, then adjust by adding liquid as needed.
4. Don’t overbake the cookies
These coconut pumpkin cookies will appear soft when removed from the oven, but they’ll firm up as they are cooled. To keep them moist and chewy, make sure to remove them from the oven before they turn brown.
5. Chill dough for perfect consistency
Chilling cookie dough keeps oil in place and minimizes spreading when baked. Therefore, let your dough rest 30-60 minutes in a cool place before baking.
6. Use quality ingredients
Ingredients like organic pumpkin puree, coconut sugar, good-quality gluten-free flour and oats can impact the overall taste and texture of these cookies significantly.
And there you have it! Follow these simple tips for perfect results every time you bake these scrumptious vegan gluten-free coconut pumpkin cookies with ease!
Bottom Line
So there you have it, a delicious and healthy recipe for vegan, gluten-free coconut pumpkin cookies. With all of the flavor and none of the guilt, these cookies are perfect for anyone looking to satisfy their sweet tooth while staying true to their dietary restrictions.
Made with a blend of wholesome and natural ingredients, these cookies are easy to make and absolutely delicious. Whether you’re in the mood for a quick snack or a sweet treat, these cookies are sure to hit the spot.
So why not give this recipe a try? Not only will your taste buds thank you, but your body will too. And who knows? You just might discover your new favorite cookie recipe in the process.
Remember, eating healthy doesn’t have to be boring or tasteless. With the right ingredients and some creativity, you can satisfy your cravings and nourish your body at the same time. So go ahead and indulge – you deserve it!
Vegan, Gluten Free Coconut Pumpkin Cookies Recipe
Ingredients
- 1/2 cup quick-cooking oats
- 1/2 cup almond flour
- 2 tablespoons rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons artificial sweetener
- 2 tablespoons coconut sugar crystals
- 1 pinch salt
- 1 teaspoon pumpkin spice
- 4 tablespoons organic virgin coconut oil
- 3 tablespoons pumpkin puree
- 1/4 cup raisins
- 1 pinch ground cloves (optional)
Instructions
- Preheat oven to 350F
- Line a baking sheet with parchment paper or aluminum foil.
- In a bowl mix well all dry ingredients except Ground cloves.
- Add wet ingredients and mix with a fork or hands. (I recommend pumpkin puree at room temperature and softened coconut oil) Your dough should be a little bit sticky, Divide the dough in six equal parts, make small balls and place them at least one inch apart on the baking sheet. Flatten into cookie shapes and decorate with dried fruit and nuts. Dust with Ground cloves (optional).
- Place in the oven a let cook for 25 min, Cookies should be soft to touch after the 25 minutes, turn off the oven and let them sit in the oven for an extra 5 minutes. Take them out and let cool on a cooling rack.
- Cookies will be chewy on the middle and crisp on the edges.
- Enjoy!
Add Your Own Notes
Nutrition
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