I love cookies. Wait, let me repeat, I LOVE COOKIES!! That being said, (or shouted) my waistline on the other hand does not. So, a few years ago I started playing around with some of my favorite recipes to try and lighten them up. Everyone needs a treat now and again and if I can eat healthier versions of treats that taste just as good…win, win!
The best part about these cookies is they are gluten and dairy free, so most people can enjoy them even with dietary restrictions. Also, these cookies stay soft, so don’t think you messed them up…they are supposed to be soft and chewy! Yum! Give them a try and let Hannah and I know if you like them! Also, if you have a favorite “lightened” up recipe let us know in the comments below, I’d love to give them a try!
2 cups blanched almond flour
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon pumpkin pie spice, plus more for sprinkling on top of cookies
½ cup pure pumpkin puree
1 small ripe banana, mashed
½ cup maple syrup (or sugar-free if you prefer)
1 tablespoon vanilla extract
⅓ cup coconut oil
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl whisk together the almond flour, baking soda, salt, and pumpkin pie spice.
In a small bowl mix together pumpkin puree, mashed banana, maple syrup, and vanilla extract.
Mix wet ingredients into dry ingredients and stir until combined. Add melted coconut oil and stir to incorporate.
Drop spoonful of batter (about 1 to 2 tablespoons in size) onto prepared baking sheet. Sprinkle the tops of the cookies with additional pumpkin pie spice. Bake cookies for 25 to 30 minutes until golden.
Need a healthy alternative to your favorite cookie recipe? We can help!