Grain Free Pumpkin Spice Cookies

I’m always pleasantly surprised when cookies made without any grains somehow can turn out just as chewy and delicious as traditional cookies. Even MR. KISS in the Kitchen is loving this recipe and he’s more of a “gluten-full” cookie man, if you know what I mean ;).
It’s no secret that it’s pumpkin spice (and pumpkin spice latte) season and this month’s The Recipe ReDux theme is all about pumpkin spice! Some of my favorite dietitian bloggers have some pretty creative pumpkin spice recipes so make sure to check out their recipes at the end of this post!
With only 5 ingredients, these cookies are incredibly simple to make. Simply mix almond butter, coconut sugar, egg, baking soda and pumpkie pie spice together, roll into balls and bake. It really is THAT simple. And the result is THAT delicious. And although there aren’t any grains in this recipe, I’m not trying to pass it off as a “healthy cookie”. There’s plenty of sugar in this recipe to disqualify from any sort of light cookie experience, but who’s really into diet cookies anyway ;)?
If you bake these cookies for about 8 minutes they turn out chewy (how I like them), but if you are more of a crunchy cookie person then bake for about 10 minutes!
KISS Tip #1: You may want to double this recipe because in my experience, the cookies go FAST!
KISS Tip #2: Make sure to use raw almond butter that doesn’t have any added ingredients. If you choose one that has added sugars, oils, etc., it may alter the baking process or final texture of the cookie. I use the almond butter that is actually ground at the store and is only 100% almonds! 
Be sure and check out all the other pumpkin spice recipes from other fantastic bloggers by clicking The Recipe ReDux photo below!

KISS Grain Free Pumpkin Spice Cookies
Time: 20 minutes
Makes: 20 cookies
 
Ingredients
1 cup almond butter*
1 cup coconut sugar
1 egg
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
 
Instructions
1.) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2.) In a medium bowl combine almond butter, coconut sugar, egg, baking soda and pumpkin pie spice.
3.) Using a 1 tablespoon measuring spoon, scoop batter (heaping) and roll into a ball.
4.) Place on baking sheet about 2 inches apart and using a fork, create criss crosses on the ball, flattening them slightly.
5.) For chewy cookies, bake for about 8 minutes. For crispy cookies, bake for about 10.
 
*As mentioned in the post, make sure to use raw almond butter that doesn’t have any added ingredients. If you choose one that has added sugars, oils, etc., it may alter the baking process or final texture of the cookie. I use the almond butter that is actually ground at the store and is only 100% almonds!
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