As soon as the days get shorter and colder the demand for pumpkin spiced cookies and cakes becomes louder at our household. We have tried a few recipes but my tasting crew does not approve when it does not taste like the store bought version, lol! It is great fun to make these with kids, kneading and rolling, even when half of the dough seems to disappear during the process.
I have two versions I make, one gluten free with an option to using spelt flour and one for a raw cookie, both such a huge difference with the store bought versions. The sprouted spelt flour makes a “lighter” cookie which tastes a bit more like the original. The gluten free cookie is has a bit different structure and taste, this is the version I prefer. l do not use gluten free store bought flour blends because these do contain a lot of unwanted ingredients like corn flour, white rice flour, tapioca and potato starch. Buckwheat, quinoa, amaranth, coconut and almond flour have a more dense structure and taste but work really well, especially when combined. You can create lovely gluten free and also important, nutrient rich breads, cookies, muffins and cakes using them.
Pumpkin Spice Cookies from the oven, 1 tray, preheat the oven to 175C / 350F
- 200 gram or 2 cups buckwheat flour
- 50 gram or 1/2 cup almond flour
- 250 gram or 2 cups spelt flour ( may be from soaked, sprouted and dehydrated spelt which makes the grain easier and better digestible, it still contains gluten so not an option with a gluten allergy )
- 100 ml or 1/4 cup plus 3 Tbsp. coconut oil
- 6 to 7 Tbsp. almond milk or another plant based milk of your choice
- 2 tsp. aluminium free baking powder ( tartar )
- 1 Tbsp. pumpkin spice
- 1 tsp. vanilla powder
- 6 to 8 Tbsp. brown rice or maple syrup or another liquid sweetener of your choice like maple or date syrup plus a few drops of stevia for a bit sweeter cookie, to taste
- pinch of salt
Raw Pumpkin Spice cookies
- 200 gram or 2 cups desiccated coconut ground to a flour in a food processor, lighter and less dense than bought coconut flour
- 125 grams or 1 and 1/4 cup of almond flour
- 6 Tbsp. maple syrup or another liquid sweetener of your choice plus a few drops of stevia for a sweeter cookie
- pinch of pink salt
- 1/4 cup soft coconut oil, may need a tsp. more if too dry
- 1 to 1 and 1/2 Tbsp. pumpkin spice
For both versions I mixed the dry ingredients than added in the soft / liquid ones and made a dough which can be formed into small balls. It can seem too dry at first but when kneading the dough will become softer and stickier. If not the case, add some extra milk or oil, if too wet, a tsp. of flour. The original dutch recipe calls for making small balls, about 1/2 tan inch and these should be pressed down a bit with your finger before baking for about 20 minutes. Time can differ a bit due to the size of your cookie. Kids tend to make really small or giant cookies!
The raw version ca be eaten as it is or dehydrated for a couple of hours. After rolling you can place them in the fridge to stiffen up. And yes … both can be dipped in melted chocolate if desired!