Gluten-Free Pumpkin Spice Pecan Cookies
The perfect blend of pumpkin spice and nutty, these moist cookies taste like little bites of the classic holiday pie, especially when they’re warm! In addition, they are low in sugar and both gluten-free and dairy-free! Super easy to whip up, these Pumpkin Spice Pecan Cookies are an ideal healthy treat for kids (and grown-ups!) during the holiday season or any time of the year when your sweet tooth needs a boost. We recently added them to a sweets board for a family night around the fire and couldn’t keep them in stock! Enjoy and let us know your thoughts in comments below. Happy “pumpkin-spice-and-everything-nice” season!
Pumpkin Spice Pecan Cookies
1 15 oz can organic pumpkin puree
1 egg (beaten)
1/2 cup organic brown coconut sugar (Big Tree Farms brand)
1/2 cup dark maple syrup (Whole Foods 365 doesn’t have additives)
2/3 cup olive oil
1 tsp vanilla extract
2 cups almond flour (Bob’s Red Mill is our fav)
1 1/2 cups rolled oats
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
Approx. 1/2 cup whole or half pecans
Preheat oven to 350 degrees.
First, combine and set aside almond flour, rolled oats, baking soda, salt and pumpkin pie spice.
In a separate bowl, whisk together egg, brown sugar, maple syrup, olive oil, vanilla, and pumpkin. Fold dry mixture into wet ingredients. If the batter seems a little wet, add another 1/4 of oats.
Line cookie sheet with parchment paper and drop batter on pan. Top each cookie with a pecan. Or, if you prefer, you could mix chopped pecans into the batter, prior to dropping on the pan.
Bake 15 minutes or until toothpick comes out clean.
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