These gluten-free pumpkin spice cookies make a perfect, sweet, and filling treat. Because they're created with almond flour, oat flour, and mixed nuts, they're full of protein, fiber, and healthy fats. If you opt for xylitol as your sweetener (my sweetener of choice for baking) and dark chocolate chips (i.e. those with a high percent of cocoa), you'll also have a batch of cookies that's not exploding with sugar.
This recipe is adapted from one of my favorite cookbooks, Yum Universe by Heather Crosby. Crosby's Walnut Chocolate Chip Cookies recipe has become a staple in our house--finally, a cookie that's sweet enough for my husband and healthy enough for me! I decided to switch things up a bit and add pumpkin spices (cinnamon, ginger, nutmeg, allspice, and cloves) to celebrate the beginning of pumpkin month. Enjoy one (or two, or three...) with a cup of tea, a cozy quilt, and a good book.
YIELDS
about two dozen cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup oat flour
- 1 1/4 cup almond flour
- 2 teaspoons arrowroot powder
- 1 teaspoon baking powder
- 3/4 cup xylitol (a sugar alcohol sweetener) or dry sweetener of your choice
- 1 teaspoon finely ground sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger (powdered and ground)
- pinch ground cloves
- 1/2 cup unsweetened almond milk
- 5 teaspoons coconut oil (liquified)
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- 1 cup chopped mixed nuts (I used a blend of walnuts, pecans, and hazelnuts)
Directions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2.In a large bowl, mix oat flour, almond flour, arrowroot powder, sea salt, xylitol, baking powder, and spices.
3. In a small bowl, whisk together almond milk, coconut oil, and vanilla extract. Slowly pour the liquid mixture over the dry mixture and thoroughly combine. In my experience, there's plenty of liquid to cover the dry ingredients, but if the batter seems a bit dry, feel free to add another spoonful of almond milk or water.
4. Fold in the vegan chocolate chips and chopped nuts.
5. Scoop golf-ball sized dollops of batter and place each scoop on the parchment-lined baking sheet, at least 1 1/2" apart from other scoops (the cookies will expand a good bit in the oven). It may be necessary to bake the batch in two rounds or save and freeze half of the dough for later use.
6. Bake the cookies for 10-15 minutes. When the cookies are slightly golden, remove the baking sheet from the oven and allow the cookies to cool on a wire rack. Once cooled, the cookies should be stored in an airtight container in the fridge. Enjoy!
More cookie recipes: Healthy Banana Chocolate Chip Cookies
Cocoa Almond Biscotti
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Photos: Mary Hood Luttrell
2.In a large bowl, mix oat flour, almond flour, arrowroot powder, sea salt, xylitol, baking powder, and spices.
3. In a small bowl, whisk together almond milk, coconut oil, and vanilla extract. Slowly pour the liquid mixture over the dry mixture and thoroughly combine. In my experience, there's plenty of liquid to cover the dry ingredients, but if the batter seems a bit dry, feel free to add another spoonful of almond milk or water.
4. Fold in the vegan chocolate chips and chopped nuts.
5. Scoop golf-ball sized dollops of batter and place each scoop on the parchment-lined baking sheet, at least 1 1/2" apart from other scoops (the cookies will expand a good bit in the oven). It may be necessary to bake the batch in two rounds or save and freeze half of the dough for later use.
6. Bake the cookies for 10-15 minutes. When the cookies are slightly golden, remove the baking sheet from the oven and allow the cookies to cool on a wire rack. Once cooled, the cookies should be stored in an airtight container in the fridge. Enjoy!
Cocoa Almond Biscotti
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