Whether it’s pumpkin season or not, these three ingredient cookies are too good to pass up! Rich and buttery tasting while gluten-free, vegan, and KETO. They don’t get any easier to make and the small-batch quantity allows you to whip some up whenever a craving strikes!
What do you do when you have an extra can of pumpkin (is there really such a thing!), a new jar of nut butter, and a free afternoon?
Bake cookies of course! Ever since the weather has been getting a little lately, I’ve had a non-stop urge to bake. Great for my stomach, but not so good for you guys because I now have a stockpile of a million (okay, not a million) recipes to share with you all! Slowly, but surely I’ll get them out to you. So bear with me!
I wanted to make sure I got this cookie recipe out to you in a reasonable amount of time since it is fall (and thus PUMPKIN season) after all!
Frankly, cookies don’t get any easier than this recipe. 3 ingredients. No flour. AND you can eat the batter. That’s an all around win, am I right? Simply made from pumpkin puree, nut butter, and maple syrup, these pumpkin delights are KETO & paleo-friendly, gluten-free, vegan, and low in sugar. They’re perfect for snacks or even as an on the go breakfast! They’re packed with healthy fats and fiber to keep you satisfied for longer than a sugar, processed cookie normally would.
Three Ingredient Flourless Pumpkin Cookies
- Prep Time: 5 mins
- Cook Time: 18 mins
- Total Time: 23 mins
- Yield: 7 cookies 1x
- Category: Sweet Snacks
- 6oz (3/4 cup) runny nut butter of choice (I used almond)
- 1/3 cup pumpkin puree
- 1 tbsp pure maple syrup
- 1/4 tsp pumpkin pie spice, optional (highly recommended)
- Preheat oven to 350. Place all ingredients in a food processor and blend until well combined. Using heaping tablespoons, divide batter into 7 circles on a parchment paper lined baking sheet. Bake for 18 minutes or until bottoms are golden brown, but not burnt. (Make sure to keep a close eye on them!)
- Let the cookies cool fully on the baking sheet before serving or storing!
Small batch cookie recipes are the best in my opinion. I like being able to make exactly what I’m craving without having to commit to a whole batch of cookies (or brownies or muffins). I like variety. So having a few different small batch treats on hand instead of one large batch works for me! Plus, no one will bat an eye if you eat them all at once. ?
Another thing that’s awesome about this recipe? It’s so simple that the possibilities for adding in different mix-ins are ENDLESS. A few options I’ve considered adding for the next time I make them…
+crushed apple chips and walnuts
+mini dark chocolate chips
+coconut flakes and almonds
+graham cracker crumbs
+topping each one with a banana slice
+raisins and flax-seed
ALL of these would be amazing with the rich, buttery pumpkin taste!
So are you sick of pumpkin yet? ? I can’t say I am because I eat it year round. It’s too good to only reserve to the fall/winter months in my opinion!
What’s your favorite way to eat pumpkin?
What’s the simplest recipe you make in your kitchen?
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