These gluten-free muffin cookies are extremely moist and dense, with the seasonal flavor of pumpkin. You may choose not to add the chocolate chips, to save some fat. Either way, these decadent delights will leave you feeling like you indulged much more than you did!

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  • Preparation Time

    10 minutes

  • Baking Time

    20 minutes

  • Difficulty Rating

    1

  • Serves

    24
By TrimDownClub
Total Shares 0

Ingredients

  1. 2 cups / 225 gm almond flour
  2. 1 tsp. / 4½ g baking soda
  3. ½ tsp. / 3 g fine sea salt
  4. 2 tsp. / 5 g ground cinnamon
  5. 4 Tbsp. / 60 g dairy or coconut butter, melted
  6. 1 Tbsp. / 6 g Stevia extract or monk fruit sweetener
    • or ½ cup xylitol or coconut sugar
  7. 3 omega-3 or grass-fed eggs
    • or ¾ cup / 170 ml aquafaba or flaxseed gel
  8. ½ cup / 120 gm pumpkin puree
  9. 1 cup / 120 gm dark gluten-free chocolate chips

Directions

  1. Preheat the oven 350°F / 190°C. Lightly coat a baking sheet with some of the butter.
  2. In a large bowl, combine the almond flour, baking soda, salt, and cinnamon.
  3. In a blender, mix remaining butter, sweetener, eggs or replacement, and pumpkin puree until very smooth.
  4. Stir this butter-pumpkin mixture into the flour mixture. Mix well to combine, then fold in the chocolate chips.
  5. Scoop individual tablespoons of batter onto the prepared baking sheets, setting each mound at least 1 inch / 2½ cm apart.
  6. Place the filled baking sheet in the preheated oven, and bake for about 20 minutes.
  7. Transfer the cookies onto wire racks to cool.

Comments

  • Serving Size: ֲ1 cookie
  • Exchanges per Serving: 1 Carb, 1 Fat (= 1 Sweet)

Wasn't that delicious? Do you want more?

Comments 15

  2. caryl1205

    In my menu planner, the exchange for a one cookie serving shows as – 0 Carb, 0 Fats, 0 Pros, 0 Fruits, 1 Sweets, 0 Vegs. Yet, the exchange on the recipe shows as – ½ Carb, 2 Protein, 2 Fat. These are VERY different, so which one is correct?

  9. Cinipini

    Pretty good! I must say I do miss using flour. It’s not quiet the same but of all 3 of the sweets I’ve tried to make this is the only one to come out so far. I think I like it best because of the chocolate, it makes it taste more like a real sweet then the other stuff I’ve tried.

  10. Ossie-Sharon

    You can substitute any nut flour or even sunflower seed flour for the almond. Because nut flours are high in protein and fat, they have different properties from grain flours. If you are looking to use a grain flour, you should substitute 1/2 cup almond flour for 1/4 cup butter.

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