Lupin Almond Pumpkin Cookies

Updated: Nov 03, 2021

Lupin Almond Pumpkin Cookies
General Information
  • Desserts
  • Sweet
  • 26 minutes
  • Vegetarian
  • Gluten-Free
  • 16-20 cookies

Ingredients

  • Lupin Flour
    Lupin Flour
  • Almond flour
    Almond flour
  • Pumpkin puree
    Pumpkin puree
  • egg
    egg
  • Ground nutmeg
    Ground nutmeg
  • Ground cloves
    Ground cloves
  • coconut oil
    coconut oil
  • Coconut sugar
    Coconut sugar
  • Salt
    Salt
  • Baking Soda
    Baking Soda
  • Baking powder
    Baking powder
  • Ginger powder
    Ginger powder
  • 1/2 cup of HerbaZest Lupin Flour
  • 2 cups of Almond flour
  • 1/2 cup of Pumpkin puree
  • 1 Egg
  • 1 teaspoon of Ground Cinnamon
  • 1/4 teaspoon of Ground nutmeg
  • 1/4 teaspoon of Ground cloves
  • 2/3 cups of Coconut oil (or butter; softened)
  • 2/3 cups of Coconut sugar
  • Salt (a pinch)
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking powder
  • 1/4 teaspoon of Ginger powder

Directions

These easy pumpkin cookies are slightly crunchy on the outside and soft on the inside. They owe their delicate texture not only to pumpkin, but also to a mixture of nutritious, gluten-free flours from lupin and almonds. Pleasing the taste buds with delicate notes of cinnamon, ginger, cloves, and nutmeg, they are the perfect way to enjoy the fall season.

  1. Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper. 
  2. In a bowl, mix together the coconut oil (or butter) and sugar until creamy and well combined. (3 minutes)
  3. Add the rest of the ingredients and give everything a good mix.(3 minutes)
  4. Scoop dough out using a medium cookie scoop (it will be a bit sticky), shape it into a ball, and place it on the parchment paper lined baking sheet, gently flattening it with your hands. Repeat with the remaining dough. (5 minutes)
  5. Bake for about 15-18 minutes or until golden brown and crunchy on top.(15 minutes)
  6. Let cool before eating. Enjoy!