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Chewy Pumpkin Spice Cookies
Bite-sized chewy pumpkin-flavored cookies that are low in sugar and made with gluten-free buckwheat flour.
Course
Dessert
Cuisine
Cookies
Prep Time
10
minutes
Cook Time
17
minutes
Total Time
27
minutes
Servings
30
small cookies
Calories
47
kcal
Author
Lauren Goslin
Ingredients
1
c
. pumpkin puree
1/3
c
. applesauce
1
T
. maple syrup
2
t
. vanilla
1/4
c
. coconut oil
, melted
1
t
. molasses
1 1/4
c
. buckwheat flour
(made from grinding the raw groats)
1/2
t
. baking powder
1/2
t
. baking soda
1/4
t
. sea salt
1
t
. cinnamon
1/2
t
. pie spice
1/4
c
. chocolate chips
, or as desired
Instructions
Preheat oven to 350 degrees.
Mix wet ingredients (pumpkin, applesauce, maple syrup, vanilla, oil, molasses).
Whisk the dry ingredients in a separate bowl (flour, baking powder, baking soda, salt, spices).
Mix all 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
Fat: 2.4 g Carbs: 6.1 g Sugar: 1.9 g Protein: 0.8 g; WW SmartPoints: 2
Nutrition
Calories:
47
kcal