Flourless Pumpkin Spice Cookies (Plant-Based, Paleo, Naturally Sweetened)

Flourless Pumpkin Spice Cookies (Plant-Based, Paleo, Naturally Sweetened)

Flourless Pumpkin Spice Cookies are soft, chewy and full of fall flavour! These gluten and grain free cookies are naturally sweetened with maple syrup making them the perfect healthy treat for Thanksgiving and all fall long.

DID YOU KNOW? Artificial sweeteners may be holding you back from losing excess weight – and could be causing you to gain weight!

Artificial sweeteners affect your food cravings and your ability to manage your body’s signals for hunger and fullness. These sweeteners are very addictive unlike natural sweeteners that leave you feeling more satisfied.

So, if you tend to use artificial sweeteners or refined sugar products like Splenda, agave, aspartame or sugar, I highly recommend replacing these with unrefined natural sweeteners like maple syrup and raw honey.

Unrefined natural sweeteners contain higher levels of beneficial nutrients, antioxidants and enzymes.

Try my chewy Flourless Pumpkin Spice Cookies with maple syrup. When used in moderation, maple syrup can help to better manage blood sugar, all while creating great tasting recipes.

Flourless Pumpkin Spice Cookies

What you need for Flourless Pumpkin Spice Cookies

Roasted almond butter
Canned pumpkin
Maple syrup
Pumpkin pie spice
Vanilla extract
Pecans
Dark chocolate chips (optional)

Craving more healthy pumpkin spice recipes? You’re going to love these:

Flourless Pumpkin Spice Cookies

Flourless Pumpkin Spice Cookies

Flourless Pumpkin Spice Cookies are soft, chewy and full of fall flavour! These gluten and grain free cookies are naturally sweetened with maple syrup making them the perfect healthy treat for Thanksgiving and all fall long.
 
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Snack/Treat
Cuisine: Gluten Free, Paleo, Plant-Based
Servings: 12 cookies

Ingredients
 

  • 1 cup roasted almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1-2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 10-12 pecans
  • 1/2 cup dark chocolate chips, optional

Instructions
 

  • Preheat oven to 350F and line baking sheet with parchment paper.
  • Combine all ingredients in a bowl and mix until a thick batter is formed. If adding in chocolate chips, do so after mixing other ingredients.
  • Give the batter a taste-test and adjust the flavours to your preference (optional).
  • Scoop batter with a tablespoon and place on baking sheet. Press down the mound with a wet fork to flatten and place one pecan on top.
  • Bake at 350F for 12-15 minutes, until the edges are golden.
  • Allow to cool completely on tray before using a spatula to remove. If you move the cookies too soon them may fall apart (I know this from personal experience).
  • Serve immediately or store in fridge or freezer for a firmer cookie.
Keyword almond butter, autumn, cookies, fall, pumpkin, pumpkin spice, thanksgiving
Pumpkin Pie Chia Pudding (Plant-Based, Paleo)

Pumpkin Pie Chia Pudding (Plant-Based, Paleo)

Pumpkin Pie Chia Pudding makes for a great breakfast, snack or dessert during the fall months. You can now enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare this plant-based & paleo pumpkin pie chia pudding!

DID YOU KNOW? Chia seeds are high in several nutrients that are important for bone health, including calcium, phosphorus, magnesium and protein.

One ounce (28 grams) of chia seeds contains 18% of the RDI for calcium. Gram for gram, this is higher than most dairy products, making chia seeds a good source of calcium for people who don’t eat dairy.

However, it’s important to know that chia seeds also contain phytic acid, which reduces calcium absorption to some extent.

“What is phytic acid?” – you might be wondering. According to Stephan Guyenet:

“Phytic acid is a small molecule found in seeds like grains, beans, and nuts that binds (chelates) certain essential minerals—particularly calcium, iron, magnesium, and zinc—and reduces their absorption from food. What this means is that the nutritional value of these foods isn’t as high as you might expect if you looked them up in a nutritional database. Many traditionally-living cultures with grain-heavy diets used techniques such as soaking, grinding, and fermentation that reduce phytic acid levels and increase mineral availability.” (Learn more about phytic acid here).

Now get those chia seeds soaking so you can try this delicious autumn-inspired chia seed pudding. 

Pumpkin Pie Chia Seed Pudding

Craving more wholesome pumpkin recipes? You’re going to love these:

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding makes for a great breakfast, snack or dessert during the fall months. You can now enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare this plant-based & paleo pumpkin pie chia pudding!
Prep Time: 5 mins
Course: Snack/Treat
Cuisine: Paleo, Plant-Based
Servings: 3

Ingredients
 

  • 1 cup coconut milk, or nut milk of choice
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin puree
  • 2 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Pinch sea salt
  • Pecans and pumpkin seeds for garnish, optional

Instructions
 

  • Whisk all ingredients in a bowl until well combined.
  • Store in a glass container or jar in the fridge. Let sit for a minimum of 1-hr before consuming. The longer you let the chia seeds soak the more delicious this pudding becomes (I like to soak them overnight).
  • Garnish with chopped pecans and pumpkins seeds before serving.
Keyword autumn, chia seeds, fall, pudding, pumpkin

Like this pumpkin pie chia pudding recipe and want more like it?

Check out my chocolate chia pudding and chocolate banana chia pudding recipes.

Pumpkin Muffins (Gluten, Grain & Dairy Free)

Pumpkin Muffins (Gluten, Grain & Dairy Free)

Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense egg protein and healthy fats that will help to fuel you right.

This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!

Five reasons to love this pumpkin muffin recipe …

  1. These muffins are easy to make with basic & wholesome ingredients. Only one bowl required!
  2. They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
  3. They’re naturally sweetened with maple syrup, rather than loaded with refined sugar or artificial sweeteners.
  4. These muffins feature warming pumpkin pie spices so they taste even better with your favorite pumpkin latte. It’s a match made in pumpkin spice heaven!
  5. They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.

Pumpkin Muffins Gluten & Dairy Free

Here’s what you need for pumpkin muffins

Eggs
Canned pumpkin
Coconut flour (I like Saisha from Rootalive)
Coconut oil
Maple syrup
Pumpkin pie spice (see my DIY recipe below)
Vanilla extract
Baking powder

Pumpkin muffin batter

DIY pumpkin pie spice

INGREDIENTS:
3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 ½ tsp allspice
1 ½ tsp cloves

I recommend buying organic ground spices to make this blend. Mix spices together in a bowl and store in a small glass jar. Feel free to double or triple this recipe so you have plenty of pumpkin pie spice for the season.

Craving more wholesome pumpkin recipes? You’re going to love these:

Pumpkin Muffins Gluten & Dairy Free

Pumpkin Muffins

Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense egg protein and healthy fats that will help to fuel you right.
This recipe is free of gluten, grains & dairy, making it the perfect paleo treat! 
Prep Time: 10 mins
Cook Time: 15 mins
Course: Breakfast, Snack/Treat
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Servings: 12 medium muffins

Ingredients
 

  • 5 pastured eggs
  • 1/2 398ml can pumpkin purée
  • 1/2 cup coconut flour, sifted
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt

Instructions
 

  • Preheat oven to 350F and place liners in muffin tray.
  • Add all wet ingredients into a mixing bowl and whisk.
  • Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
  • Fill each muffin slot 3/4 of the way with batter.
  • Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator or the freezer.
Keyword autumn, coconut flour, fall, muffins, pumpkin, thanksgiving

Pumpkin Muffins Gluten & Dairy Free