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whole food Halloween

Pumpkin Cookies with Almond Flour


  • 1 1/2 cups almond flour
  • 1 cup pumpkin purée cooked pumpkin with a little water
  • 2 eggs
  • 2 tablespoons coconut oil
  • 4 tablespoons date sugar or puréed dates
  • A dash of sea salt


  • Preheat oven to 350°F, then mix the salt and almond flour in a medium sized bowl.
  • Add eggs, pumpkin purée, date sugar or puréed dates while stirring, and mix well.
  • Line a baking sheet with parchment paper, and on it place round, cookie sized portions of your batter.