Dense and doughy pumpkin cookies that taste like pie but have the texture of pound cake! Grain-free, vegan, and no added sugar! These cookies make a delicious healthy snack or accompaniment to you afternoon tea.
Flour. The staple of baking in my opinion. It’s pretty necessary for most baked goods and adds that signature doughy, bread-y, or cakey texture that we all have come to expect from cakes, cookies, muffins, and cupcakes!
When I first started baking I thought my options were so limited. I usually stuck with regular, boring whole wheat flour and would sometimes branch out with spelt or other grains. It wasn’t until the whole gluten-free craze took off that I realized there was a world of other flours out there!
I am not gluten-free myself, and not a huge fan of the fad, but I do have to give the gluten-free industry props for their inventiveness with baking ingredients. The world of baking has truly opened up to so many more possibilities!
Coconut flour, oat flour, millet flour, rice flour, sweet potato flour, pumpkin flour, even BANANA flour! You name it, someone has made flour out of it. And I think that’s pretty cool.
The next thing you know someone will come up with a way to make avocado flour! (Hmmm maybe I should hold onto that idea? 😉 ) I guess where I’m going with all of this is that I LOVE baking with alternative flours. They create such unique flavors and textures for traditional baked goods. Sure the recipes take a little tweaking and reformulation to get them right. In the end, the yummy treats that are safe for a number of different diets are worth it!
I’ve done a lot of experimenting over the years and I think I’ve finally nailed down my 3 favorite flours to bake with…
That last one…so good. You all know I used it in my Chai Tea Latte Pumpkin Cookies. Well today you’re getting an equally as delicious cookie recipe that combines two amazing desserts…pumpkin pie and pound cake. A unique combination of flavors and textures in COOKIE form! Because let’s face it…shoveling pie or cake in your mouth with your hands just isn’t acceptable. Cookies on the other hand? Totally allowed. 🙂
And once you taste these, you’ll definitely want to do some of that shoveling that I mentioned. 😉
- ½ ripe plantain (85 grams)
- 2 tbsp banana syrup (or maple syrup)
- 2 tbsp potato starch
- ½ cup pumpkin flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp vanilla bean powder
- ¼ cup plus 2 tbsp almond milk
- Optional: 3 tbsp of any mix-ins like walnuts, pecans, mini chocolate chips, or dried fruit
- Preheat oven to 375. Blend plantain and banana syrup in a food processor. In a separate bowl combine all dry ingredients. Fold plantain mixture into dry ingredients. Stir together until evenly combined. Add walnuts, pecans, dried fruit, chocolate chips, or any other mix-ins you desire at this time. Roll batter into 9 balls. Place balls on a parchment paper lined baking sheet and press down to slightly flatten.
- Bake for 12 minutes. Cool on a wire rack.
Pumpkin flour, simply made from dried pumpkin and ground pumpkin seeds, adds the most dense texture to baked goods. But dense in a good way! That’s why these are POUND CAKE cookies. They seriously have the texture of pound cake without the pound of butter, sugar, flour, or eggs that goes into the traditional kind.
Since these are grain-free, they’re naturally gluten-free, too! High in fiber, fruit-sweetened, and they make your house smell like pumpkin season. Speaking of which, does pumpkin season ever really end? For me it doesn’t! I eat pumpkin foods all year long!
So here’s to perpetual pumpkin season! When you make these cookies, you’ll be on board.
What’s the most unusual baking ingredient you’ve ever used?
What’s your favorite type of flour to bake with?
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