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Stack of cookies with chocolate chips on a white plate.
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Soft Pumpkin Cookies (Egg-Free)

Bite-sized chewy pumpkin-flavored cookies that are low in sugar and made with gluten-free buckwheat flour.
Course Dessert
Cuisine Cookies
Keyword Dairy-free, Gluten-Free, Low sugar
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 24 small cookies
Calories 61kcal
Author Lauren Goslin

Ingredients

  • 1 cup pumpkin puree
  • ⅓ cup applesauce
  • 2 Tablespoons maple syrup
  • 2 teaspoons vanilla
  • ¼ cup coconut oil melted
  • 1 teaspoon molasses
  • 1 ¼ cup light buckwheat flour (about 205 grams) see Recipe Notes
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon pie spice
  • ¼ cup chocolate chips or as desired

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk the dry ingredients (flour, baking powder, baking soda, salt, spices).
  • In a separate medium bowl, mix wet ingredients (pumpkin, applesauce, maple syrup, vanilla, oil, molasses).
  • Add the wet ingredients to the dry mixture, along with chocolate chips.
  • Use a mini ice cream scoop or a tablespoon and distribute the batter onto parchment paper-lined baking sheets.
  • Bake 14-17 minutes (I like mine a bit undercooked, as they can dry out if baked for too long).
  • Cool and enjoy!

Notes

Adapted from Dr. Mark Hyman
WW Points: 3

Nutrition

Calories: 61kcal | Carbohydrates: 8.2g | Protein: 1g | Fat: 3g | Fiber: 1.1g | Sugar: 2.9g