This healthy pumpkin cookie recipe is made with shredded coconut, pumpkin puree, almond butter and maple syrup. These Pumpkin Coconut Cookies taste like an oatmeal cookie, but are grain free and Paleo friendly.
I might be going all out on the pumpkin this year #sorrynotsorry
Hopefully you're right there with me - enjoying every bite of fall, pumpkin and the flavorful spices this season brings. And if not, well pumpkin season will eventually come to an end 😉
But in the meantime, give these Pumpkin Coconut Cookies a shot. Whether you enjoy pumpkin or not, these cookies are incredible.
In fact, these cookies taste like an oatmeal cookie...but guess what?! There's no oatmeal in these babies. That's right, you can have a pumpkin oatmeal cookie that is Paleo friendly!
Pumpkin Coconut Cookies
Unlike conventional oatmeal cookies, my recipe is:
- grain free & gluten free
- egg free - yep, an eggless pumpkin cookie recipe
- dairy free - no butter, I use almond butter instead
- refined sugar free - sweetened with maple syrup
- Paleo and Vegan friendly
These cookies are easy to make and only require a few staple Paleo ingredients. They are soft, chewy and exploding with fall flavor!
Ingredients in Paleo Pumpkin Coconut Cookies
Here's what you need to make these healthy pumpkin cookies
- almond butter
- pumpkin puree
- maple syrup
- vanilla extract
- unsweetened shredded coconut
- baking soda
- pumpkin pie spice
- salt
Ingredient Substitutions
Because of the simplicity of this recipe, there are not many ingredient substitutions.
Almond Butter
I have only tested this recipe using almond butter, but any other creamy nut or seed butter should work as a replacement. Some great paleo alternatives would be unsweetened cashew butter or sunflower seed butter. Peanut butter should work as well, but is no strict paleo.
Maple Syrup
Maple syrup is used to sweeten these easy pumpkin cookies, but the recipe has also been tested with date syrup. Date syrup is a great Paleo alternative to maple syrup and is similar in taste and texture.
Honey should work as well, but has not been tested.
To make these low carb pumpkin coconut cookies, use a liquid sugar-free sweetener such as a maple flavored syrup.
How to Make Pumpkin Coconut Cookies
These Paleo pumpkin oatmeal cookies are made in one bowl, baked in the oven and best eaten fresh or straight from the freezer.
Here's how you make them:
First, preheat your oven to 350 degrees F.
Next, combine the almond butter, pumpkin, maple syrup and vanilla in a medium-sized mixing bowl. Stir with a spatula until well mixed.
Then, add in the remaining ingredients: shredded coconut, baking soda pumpkin spice and salt. Mix with a spatula until the dough is well combined.
Line a baking sheet with parchment paper. Then, use a small cookie scoop to scoop the dough onto the lined baking sheet. Each cookie is about 1 heaping tablespoon in size, making approximately 15 cookies.
Place the cookies in the oven and bake at 350 degrees for 13 minutes.
Lastly, remove the cookies from the oven, cool slightly on the pan and then transfer them to a wire cooling rack.
How to Store Pumpkin Coconut Cookies
These cookies may be stored in an air-tight container at room temperature for a couple of days, or in the fridge (up to two weeks) or freezer (for a couple months).
Personally, I think they taste best stored in the freezer. They maintain their gooey, chewy texture and hold up well when kept this way.
More Paleo Cookie Recipes
I have a large collection of delicious, easy Paleo cookies on my blog. Here are a few reader favorites:
Enjoy!
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Pumpkin Coconut Cookies (Paleo, Vegan)
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 15 cookies 1x
Description
Healthy pumpkin and coconut cookies that taste like a pumpkin oatmeal cookie but are grain free and Paleo friendly.
Ingredients
- ½ cup almond butter (creamy, unsalted, unsweetened)
- ¼ cup pumpkin puree
- ¼ cup maple syrup (liquid sugar-free sweetener for low carb)
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut (50g)
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Combine almond butter, pumpkin, maple syrup and vanilla in a medium-sized mixing bowl. Stir with a spatula until well mixed.
- Add in remaining ingredients (shredded coconut, baking soda pumpkin spice and salt) and mix with a spatula until the dough is well combined.
- Line a baking sheet with parchment paper. Use a small cookie scoop to scoop the dough onto the lined baking sheet. (Each cookie is about 1 heaping tablespoon in size, making approximately 15 cookies.)
- Place the cookies in the oven and bake at 350 degrees for 13 minutes.
- Remove the cookies from the oven, cool slightly on the pan and then transfer them to a wire cooling rack.
- Best stored in an air-tight container in the freezer.
Emily
These were awesome!!! Great recipe.
Katie
Thank you!
Elaine
I accidentally undercooked these and they fell apart (because we didn't cool them long enough), but we still loved them. Great butterscotch-like flavor. I used Artisana raw cashew butter instead of almond butter, because is has a very mild flavor. Instead of half tsp pumpkin pie spice, I used 1 tsp cinnamon and 1 tsp powdered ginger. Wonderful chewy texture. My spouse and I had a hard time not eating the whole batch.
Katie
It's so hard to wait for them to cool isn't it! Glad you guys enjoyed them 🙂 Thank you for the rating and sharing your substitutions!
Patricia Moore
Great recipe! Very easy to make and I honestly was surprised at how tasty they are. Love that it's regular ingredients that I always have on hand. Thank you for sharing!
Katie
So glad you liked them 🙂 Thank you for taking the time to leave a review!
Maggie
Oh my! These are really yummy! Made a batch… husband devoured them all- except the three I hid! And- he just asked me to make another batch! I did- but told him he can only have a few more!
Katie
I'm so happy to hear that! Thank you for the review 🙂
Kara
I was shocked my how good these were! Made them again the next day and doubled the batch! Amazing and super easy!
Katie
Thank you! I'm so glad you liked them 🙂
LIsa
Just made these. I substituted 1/2 the coconut for oat flour, and I liked the texture. I also used honey instead of maple syrup bc its what I had. Yum!
Katie
So glad the substitutions worked out for you! Thank you for leaving a review 🙂
chloe
would substituting Margerine for almond butter work?? i don't have almond butter. that or peanut butter? thanks!
Katie
Peanut butter would work!
Tc
These were pretty good, flavor wise; but they didn’t flatten out like the pictures at all and I followed the recipe, exactly. They were very soft.
Katie
These ARE soft cookies. Let them cool completely and then pop them in the freezer to get the best texture.
Julia
Katie...plan to double this recipe for company Sunday. You say freezing improves texture - I guess you mean less soft and chewier?
If that is so, does one then serve them frozen?
Katie
The cookies get chewier when frozen, yes. You can serve them frozen or you can bake them and serve at room temperature.