Recipe: Low Carb, Gluten-Free Pumpkin Spice Cookies

Dear Reader,

I have been slacking on the blogging. Blame it on the end of summer, vacations, and trying to prep homeschool. Also my laptop died. But to ease back into things I thought I’d give you a new recipe. I was looking for a low carb cookie to feed guests this past weekend and came up with this one. It also fits all the other dietary issues in our house: gluten-free, dairy-free, soy-free, chocolate-free (sadly, chocolate gives me headaches) and peanut (butter) free (which is a preference for my older son but not a necessity around here). Despite everything they don’t contain, these cookies went over pretty well.

Low Carb, Gluten-Free Pumpkin Spice Cookies

Ingredients:

1 can (15 oz) pumpkin

1 tbsp vanilla

1 tbsp molasses

1/2 c soy-free shortening, coconut oil or butter

2 eggs

1 tsp baking soda

1/2 tsp baking powder

1 tbsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

2 tsp xantham gum

1 c xylitol

1/2 c coconut flour

1 scoop (1/3 c) protein powder (I use egg white protein powder to keep it dairy-free)

2 c blanched almond flour (this is not the same as almond meal; it is much finer)

1/2 c almond milk (or other milk of your choice)

1/2 c finely chopped pecans

 

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

 

Directions:

  1. In a large bowl, combine pumpkin, vanilla and molasses. Stir in shortening, oil or butter until well combined. Add eggs one at a time.
  2. Add dry ingredients and mix well.
  3. Stir in almond milk.
  4. Add pecans.
  5. Cover dough with plastic wrap and refrigerate at least 3 hours.
  6. When ready to bake, preheat oven to 375. Drop dough by spoonfuls on baking sheet lined with parchment or silicone liner. Bake at 375 for 15 minutes. The cookies will be soft when done but will begin to brown at the edges. Cool on cookie sheet for 2 minuets and then place on wire racks to cool. Makes 4 dozen.
The batter -- we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

The batter — we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

Ready to bake

Ready to bake

Enjoy!

Fresh out of the oven

Fresh out of the oven

Nebby

 

 

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One response to this post.

  1. Posted by Patti Lofgren on August 25, 2015 at 9:44 am

    Sarah: These cookies might be good…. Love you, Mom

    Reply

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