These pumpkin spice cookies are the perfect fall treat. They are simple and quick to make and are paleo, AIP, and low-carb!
It’s a crisp autumn day, and all you want is an allergy-friendly fall treat that doesn’t require a ton of work, doesn’t need a ton of ingredients and doesn’t take forever to make.
What do you make?
You make these pumpkin spice cookies, my friend!
What you need to make these pumpkin spice cookies
- Tigernut flour – my AIP flour of choice
- Coconut flour – I prefer a mix of tigernut flour and coconut flour in a lot of my AIP baking recipes.
- Canned Pumpkin – good ol’ plain canned pumpkin purée.
- Gelatin – preferably grass-fed gelatin. My go-to is Great lakes gelatin.
- Coconut oil – you can also use palm shortening.
- Coconut Sugar – for my AIPers. Although I consider these cookies low carb with coconut sugar, you can cut the carbs even more by using Lakanto sugar (monk fruit sweetener). Note: Lakanto sugar is not strict AIP.
- Cinnamon, Ginger, Mace, Cloves – a mix of AIP spices to get the pumpkin spice flavour that I heart so much!
Easy and quick to make
Don’t let the ingredient list scare you off from making these. Ten ingredients in total so not a super short list but I’m telling you it’s really simple.
The gelatin and pumpkin are the binding ingredients in these cookies – so no eggs and no need to make gelatin eggs. Woot woot!
There aren’t really any extra hard steps, you’re pretty much just mixing all ingredients together and then forming cookies on a pan and baking! Easy peasy!
Yield: 15 cookies
Pumpkin Spice Cookies (AIP/Paleo/Low-Carb)
10 minutes
15 minutes
5 minutes
30 minutes
These pumpkin spice cookies are the perfect fall treat. They are simple and quick to make and are paleo, AIP, and low-carb!
Ingredients
- 1/4 cup tigernut flour
- 1/4 cup coconut flour
- 3 tbsp gelatin
- 1/4 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp mace
- 1/4 tsp ground cloves
Wet ingredients
- 1/2 cup canned pumkin
- 1/2 cup coconut oil
Instructions
- Preheat oven to 350F.
- Line a baking pan with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together all dry ingredients.
- Then add pumpkin purée and coconut oil and mix to combine.
- Roll 1 tbsp of the cookie dough into a ball and then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you approx 15 cookies!
- Bake in the middle of the preheated oven for 10-15 minutes or until edges are slightly browned.
- Allow to cool and enjoy!
Tiger nut flour? Can not find this ANYWHERE, most stores have never heard of this. What would be a good substitute?
Right, tigernut is not available everywhere although I wish it were! I order mine from amazon or well.ca. But if you want to substitute, I would suggest almond flour if you tolerate it.
Thank you for this recipe! I was craving cookies! I wanted a bit lower carb count, so I substituted pure stevia for the coconut sugar, and also subbed an egg for the gelatin. I left everything else as is (but I didn’t have mace). I made 12 cookies with 1.4 carbs each. They’re wonderful!
Oh that’s fantastic! So glad you enjoyed them 🙂