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
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!
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 🙂