Pumpkin Buckwheat Cookies


Pumpkin Season! Pumpkin Everything! Pumpkin Mania! I wanted to create a cookie recipe that was super healthy and a great snack, but would satisfy any sweet tooth. This base of this cookie is pecans, buckwheat, and cashews! It’s low in sugar and super high in organic pumpkin- YUM! These cookies are on the softer side, with a nice crust on the edges. For an extra decadent treat, chocolate chips can be added, and they can be frosted in my Pumpkin Frosting.


turn oven to 350 degrees


In a food processor:

2 C pecans until they are small, granulated and starting to stick to the bottom edges


3/4 C cashew meal or blanched almond flour

1 C buckwheat flour

1/2 C coconut sugar

1 t baking soda

1/2 t sea salt

2 T pumpkin pie spice (I make my own! Check out Spunky Coconut for instructions)

Pulse until well mixed then add wet ingredients:

1 C roasted pumpkin or canned pumpkin

2 eggs

1 T vanilla

Optional add in: fold in 1 C enjoy life semi-sweet chocolate chips


By the tablespoon onto a silpat or parchment paper-lined baking sheet.


at 350 for 12-14 minutes. Makes 48 cookies


Then frost with Pumpkin Frosting for an extra-festive treat!


Katie Mae

BONUS: to make these into delectable MINI CUPCAKES, add 1/2 C palm oil shortening to above recipe and bake for 12 minutes in mini-cupcake liners 🙂



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