Lupin Almond Pumpkin Cookies

Lupin Almond Pumpkin Cookies

Actualizado: 1 de octubre de 2026

0(0 ratings)

These easy pumpkin cookies are slightly crunchy on the outside and soft on the inside. They owe their delicate texture not only to pumpkin, but also to a mixture of nutritious, gluten-free flours from lupin and almonds. Pleasing the taste buds with delicate notes of cinnamon, ginger, cloves, and nutmeg, they are the perfect way to enjoy the fall season.

Porciones

16-20 cookies

Total

25min

Preparación

10min

Tiempo horneado

15min
Evitar que la pantalla se apague

Ingredientes

Instrucciones

  1. Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper. 
  2. In a bowl, mix together the coconut oil (or butter) and sugar until creamy and well combined. 
  3. Add the rest of the ingredients and give everything a good mix.
  4. Scoop dough out using a medium cookie scoop (it will be a bit sticky), shape it into a ball, and place it on the parchment paper lined baking sheet, gently flattening it with your hands. Repeat with the remaining dough. 
  5. Bake for about 15-18 minutes or until golden brown and crunchy on top.
  6. Let cool before eating. Enjoy! 

For convenience, feel free to use store-bought pumpkin puree, or if you're up for going the extra mile, try this easy homemade pumpkin puree—it takes almost no time and adds a fresh, rich flavor!

Pinterest Facebook X (Twitter) Imprimir Email