Pumpkin Paleo Ginger Sparkle Cookies

Dairy-free, gluten-free, low in sugar & a perfect fall treat!

If you guys are following me on Instagram you will know that I am so here for the fall, all the pumpkin, cinnamon & apple recipes & the crispness in the air!

These little cookies are a great companion to your mid-morning or afternoon coffee! They are only sweetened with 3 tbsp of maple syrup but you could also swap that out for some golden Lakanto to make them even lower in sugar.

Let’s get right into the recipe!

Print Recipe

Pumpkin Paleo Ginger Sparkle Cookies

Dairy-free, gluten-free, low in sugar & a perfect fall treat!

Prep Time

10 Minutes

Cook Time

10 Minutes

Servings

Cookies

Ingredients

• 1/2 cup pumpkin puree
• 1 Egg
• 1 tsp Vanilla extract
• 1/4 tsp Pink salt
• 1 tsp Baking soda
• 3 tbsp Maple Syrup
• 1 tbsp molasses
• 1/4 cup coconut butter, melted aka coconut manna
• 1/4 cup + 2 tbsp Coconut Flour
• 1 + 1/2 cup Almond flour
• 1/2 tsp ginger powder
• 1 tsp Cinnamon
• 1-2 tbsp Granulated sweetener of choice to roll the cookies in (you can use regular sugar, Lakanto, stevia, etc.)

Prep Time 10 Minutes Cook Time 10 Minutes Servings Cookies Ingredients 1/2 cup pumpkin puree 1 Egg 1 tsp Vanilla extract 1/4 tsp Pink salt 1 tsp Baking soda 3 tbsp Maple Syrup 1 tbsp molasses 1/4 cup coconut butter, melted aka coconut manna 1/4 cup + 2 tbsp Coconut Flour 1 + 1/2 cup Almond flour 1/2 tsp ginger powder 1 tsp Cinnamon 1-2 tbsp Granulated sweetener of choice to roll the cookies in (you can use regular sugar, Lakanto, stevia, etc.)

Instructions

1. Pre-heat the oven to 350 degrees F & line a baking tray with parchment paper.
2. Mix all of the wet ingredients together, then add the flours & spices until well incorporated.
3. Form the cookies into balls & roll then in the granulated sweetener. Place on the baking tray & gently push down with a fork.
4. Bake for about 8-10 minutes. Let cool on the pan for a couple minutes then enjoy!