Coconut Almond Pumpkin Cookies

Vegan, gluten-free, AND sugar free!

A health-nut's heaven

These cookies were a creation from pumpkin left-overs and I must say they turned out great. They took about 10 minutes to mix up and only 10 more to bake. They are incredibly moist and soft and have the perfect amount of delicate sweetness, while still being amazingly good for you! Even if you’re not comfortable in the kitchen or used to baking, these are incredibly easy. Getting active in the kitchen is a number one step to improving one’s health!


1 1/2 Cup Pumpkin Purée
2 tsp Vanilla Extract
1/2  Cup Coconut Oil (unrefined)
1/2 Honey or other liquid sweetener
3 Tbsp water
2 Tbsp ground flax (can also use oats)
1/2 Cup Almond Flour
1/2 to 3/4 Cup Coconut (shredded and unsweetened)
1 tsp Baking Powder
3/4 to 1 Cup Baking Flour (Bob’s Mill Gluten Free All Purpose is what I used)
Cinnamon and nutmeg to taste


Set oven to 350f.
Blend wet ingredients in a large bowl.
Slowly add dry ingredients and mix all together until creamy and smooth.
Grease a cookie sheet (with coconut oil or butter, etc)
Drop cookie dough by spoonfuls onto baking sheet.
If desired, top with whole or slivered almonds or sprinkle coconut on top.
Bake until golden and firm. Keep in mind that they will become more firm once they cool as well.