These healthy No Bake Pumpkin Spice Cookies tastes amazingly delicious and kids loves them too! Plus, they’re gluten free, grain free, vegan, paleo, and I’ve also provided a low carb option for those on a Keto diet.
We are officially in pumpkin season and with the holidays quickly approaching us, I wanted to post a few healthy Thanksgiving recipes to give you all the Fall vibes without the guilt.
Not only are these pumpkin spice cookies healthy and delicious, but they’re super easy to make. You can whip them up in 10 minutes or less and there’s no oven required! And, they’ll stay fresh in the fridge for up to two weeks.
Grain Free Pumpkin Spice Cookies Ingredients & Substitutes
The base of this cookie recipe is nut butter. To keep this recipe as clean and healthy as possible, be sure to use nut butters that are pure with no added ingredients (i.e. sugars, oils, etc.). You can use almond butter, peanut butter, cashew butter, etc.
As a sweetener, I’ll be using pure maple syrup. If you’re on a Keto and/or low carb diet, feel free to swap the maple syrup for a low carb liquid syrup. I like the Lakanto Maple Flavored Liquid Sweetener. It’s a 1:1 swap.
Watch Recipe Video Below
More Healthy Fall & Thanksgiving Recipes
If you’re on the search for more healthy Fall and Thanksgiving recipes, here’s a few of my favorites.
- Thanksgiving “Corn” Bread Dressing with Giblet Gravy (grain free & paleo)
- Pecan Pie (grain free & paleo)
- Pumpkin Pie (low carb, Keto, & paleo)
- Healthy Pumpkin Spice Latte (low carb & dairy free)
- Rich & Creamy Eggnog (paleo & dairy free)
No Bake Pumpkin Spice Cookies | Grain Free & Vegan
Course: Dessert, SnacksDifficulty: Easy20
servings10
minutesThese no bake pumpkin spice cookies are super tasty, kid-friendly, and healthy!
Ingredients
2 C. Nut Butter (I used 1 C. Almond Butter & 1 C. Peanut Butter)
1/2 C. Pure Maple Syrup (Keto Sugar Free Syrup)
1/2 C. Coconut Flour
1/4 C. Almond Flour
2 Tbsp Pure Pumpkin Puree
1 Tbsp Pumpkin Pie Spice
Pinch of Sea Salt
Directions
- In a small saucepan over low-medium heat, add the nut butter and maple syrup. Mix with a whisk or fork until fully combined. Then, turn heat to low.
- Add all remaining ingredients to the saucepan. Using a spatula, fold the ingredients in until everything is fully combined. *Mixture should be thick. If not, add more coconut flour.
- Line a baking sheet with parchment paper or silicon mat. Scoop out one heaping tablespoon of the cookie mixture, roll into a tight ball, and place onto the baking sheet. Repeat this process until all of the cookie mixture is gone. This should yield about 20 cookies.
- Using a fork, press down onto the cookie balls vertically & horizontally to about 1/2 inch thick. Place cookies in the refrigerator for at least one hour to get firm. ENJOY!
Notes
- These cookies will stay fresh in the fridge up to 2 weeks.
- Keep cookies cool until right before serving.
