It’s nearly Halloween! Need the perfect pumpkin cookies for little ones to gobble? Look no further!
For those of you who know our story, you know our boys have to eat very clean. With this super simple recipe, no problems there! Here’s a fail-safe yummy treat that’s also good for you – and perfect to set out at your next fall gathering.
Super Easy Pumpkin Cookies
Makes 14-18 cookies.
- 2 chia eggs (1 chia egg = 1 Tbsp chia seeds + 3 Tbsp water
- 1 1/2 cups coconut sugar
- 2 1/4 cups buckwheat or millet flour
- 1 tsp baking soda
- 4-5 tsp organic pumpkin spice
- 1/2 tsp sea salt
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 1 tsp vanilla extract (or a few drops of food-safe vanilla essential oil)
Set oven to 375. Cover a baking sheet with non-toxic parchment paper.
Combine 2 Tbsp chia seeds with 6 Tbsp water, stir, and set aside to thicken.
Combine the coconut sugar and buckwheat/millet flour, baking soda, pumpkin spice, and sea salt in a high-speed blender or mixing bowl.
Add pumpkin puree, coconut oil, chia eggs, and vanilla extract and mix once more.
Roll the dough into balls and place on the baking sheet. (I found having wet hands helps with the stickiness). Flatten slightly - the dough will stay in the same shape as it bakes.
Bake in the oven for 10-12 minutes.
Cool for 5-10 minutes. Enjoy!
I grind buckwheat and millet into a flour using my Vitamix, but you can easily use store-bought as well!