Flourless Chocolate Pumpkin Cookies
These soft, fudgy cookies are made with pumpkin puree, almond butter, and cocoa powder, making them naturally sweet, grain-free, and rich in fiber and healthy fats. With no refined sugar, they’re perfect for a guilt-free fall treat that supports blood sugar stability and cortisol balance.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- measuring cups and spoons
- mixing spoon
- cookie dough scoop (or spoon)
Ingredients
Main ingredients:
- 1 cab 15 oz (425 g) pumpkin puree
- ¾ cup (190 g) almond butter
- ½ cup + 2 tbsp (130 g) maple syrup
- ¾ cup (75 g) cocoa powder
- ⅓ to ½ cup (35–55 g) almond flour or oat flour, to thicken dough plus 1/4 cup if necessary
- ½ tsp baking powder
Optional ingredients:
- 2 tsp vanilla extract
- ½ tsp salt
- ½ cup (80–90 g) chocolate chips
Instructions
- In a large mixing bowl, combine pumpkin puree, almond butter, maple syrup, cocoa powder, almond flour, and baking powder.
- If using, fold in vanilla, salt, and chocolate chips. Stir until dough is thick and uniform.
- Chill dough for 30 minutes to help the cookies hold shape.
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop 1–2 tbsp of dough per cookie onto the sheet, spacing about 2 inches apart. Flatten slightly.
- Bake for 10–12 minutes, until edges are firm and tops look set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition Information per serving (My Fitness Pal):
Calories: 123
Fat: 7g
Carbohydrates: 15g
Protein: 3g
Servings: 24
Calories: 123kcal