Guilt-Free Almond Flour Pumpkin Cookies






Get your festive Halloween sweet fix without the guilt! These sugar-free, gluten-free, low-fat cookies will be a surprise and delight to your taste buds. I tested them out on my boyfriend who normally loves his butter and sugar in baked goods, and was happy to hear his praise for the sweet taste and fluffy texture of these cookies. 


Pumpkin Cookies



2 cups almond flour
1/2 cup brown rice flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp all spice
1/8 tsp salt
1/2 cup agave nectar
1 egg
1 egg white
1/3 cup pumpkin purée
1 tsp vanilla


Preheat oven to 300F/150C. Line baking sheet with baking paper, or lightly grease. Arrange oven rack in the center of the oven.


Combine flours, baking soda, baking powder, nutmeg, cinnamon, all spice, and salt in a bowl and set aside.


Combine agave nectar, and egg in a medium size bowl. Mix in vanilla, then the pumpkin purée. Add dry ingredients slowly to wet (add 1/3 of dry ingredients, then combine, until all the dry ingredients are well incorporated.)


In a separate bowl, whisk the egg white until soft peaks form. Gently combine the egg white into the batter. The egg white will make the cookies more like a meringue and help it stay light and fluffy.


Drop Tblsp fulls of batter onto the baking sheets and gently shape each dollop as these cookies will not spread out and flatten during baking. Bake for 20-22mins (until slightly browned). Remove from oven and allow to cool. 

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Eat Guilt-Free Pumpkin Cookies wearing chic Halloween inspired looks…


 Paris street style, images courtesy of HarpersBazaar.com

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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