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Dessert, Snack
Almond Flour Pumpkin Cookies
15
minutes
minutes
15
minutes
minutes
30
minutes
minutes
Servings:
28
cookies
Author:
Alpa Jain
These eggless, almond-flour pumpkin cookies are a perfect treat for the fall. They are easy to make at home from scratch. Check out how to make gluten-free pumpkin cookies in the oven or in the air fryer.
Equipment
Hand blender
Convection Oven
Instant Vortex Air Fryer
Ingredients
▢
½
cup
Butter
(unsalted, at room temperature)
▢
½
cup
Organic cane sugar
▢
½
cup
Pumpkin puree
▢
2
teaspoon
Pumpkin spice
▢
½
teaspoon
Baking powder
▢
⅛
teaspoon
Salt
▢
1 ½
cup
Almond flour
(blanched)
▢
1
cup
Semi sweet Chocolate Chips
Instructions
Whip the butter with a hand blender using the whisk attachment. (or using a stand mixer)
Add sugar and continue to whisk until the mixture is fluffy.
Add pumpkin puree, pumpkin spice, salt, baking powder, and almond flour and mix well.
Add chocolate chips and mix gently.
Baking in oven
Preheat oven to 350° F with the rack at middle level.
Make balls of about 30 grams each, flatten them by pressing slightly and place on a parchment paper lined in the baking tray.
Place the baking tray in the oven and bake for about 12-15 minutes until the edges start turning golden brown.
Remove the tray from the oven and allow the cookies to cool down.
Baking in the air fryer
Preheat the air fryer to 330 °F.
Make balls of about 30 grams each, flatten them by pressing slightly and place them in the air fryer basket on a parchment paper.
Air fry the cookies for 8 minutes until the edges start turning golden brown.
Remove the air fryer basket and allow the cookies to cool down completely before transferring.
Notes
To make it vegan, you can use vegan butter.
Nutrition
Calories:
128
kcal
(6%)
|
Carbohydrates:
10
g
(3%)
|
Protein:
2
g
(4%)
|
Fat:
10
g
(15%)
|
Saturated Fat:
4
g
(25%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
9
mg
(3%)
|
Sodium:
40
mg
(2%)
|
Potassium:
59
mg
(2%)
|
Fiber:
1
g
(4%)
|
Sugar:
7
g
(8%)
|
Vitamin A:
787
IU
(16%)
|
Vitamin C:
1
mg
(1%)
|
Calcium:
21
mg
(2%)
|
Iron:
1
mg
(6%)