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Pumpkin Coconut Cookies (Paleo, Vegan)

Oct 18, 2020 · 14 Comments

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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.

paleo-pumpkin-coconut-cookies-on-wire-cooling-rack

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!

holding a pumpkin cookie with a bite out of it

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.

ingredients-in-pumpkin-coconut-cookies

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.  

cookie dough

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.

side view of cookies

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:

tigernut flour sugar cookies

Tigernut Flour Sugar Cookies

pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

pumpkin spice snickerdoodles

Pumpkin Spice Snickerdoodles

Enjoy!

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paleo-pumpkin-coconut-cookies-on-wire-cooling-rack

Pumpkin Coconut Cookies (Paleo, Vegan)

★★★★★ 4.8 from 6 reviews
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: 15 cookies 1x
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Description

Healthy pumpkin and coconut cookies that taste like a pumpkin oatmeal cookie but are grain free and Paleo friendly.


Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees F.
  2. Combine almond butter, pumpkin, maple syrup and vanilla in a medium-sized mixing bowl.  Stir with a spatula until well mixed.
  3. Add in remaining ingredients (shredded coconut, baking soda pumpkin spice and salt) and mix with a spatula until the dough is well combined. 
  4. 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.)
  5. Place the cookies in the oven and bake at 350 degrees for 13 minutes.
  6. Remove the cookies from the oven, cool slightly on the pan and then transfer them to a wire cooling rack.
  7. Best stored in an air-tight container in the freezer.

Did you make this recipe?

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pinterest image for pumpkin coconut cookies
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Reader Interactions

Comments

  1. Emily says

    December 17, 2020 at 10:07 pm

    These were awesome!!! Great recipe.

    ★★★★★

    Reply
    • Katie says

      December 18, 2020 at 5:13 am

      Thank you!

      Reply
  2. Elaine says

    January 30, 2021 at 5:24 pm

    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.

    ★★★★★

    Reply
    • Katie says

      January 30, 2021 at 6:30 pm

      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!

      Reply
  3. Maggie says

    September 28, 2021 at 4:42 pm

    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!

    ★★★★★

    Reply
    • Katie says

      September 29, 2021 at 9:45 am

      I'm so happy to hear that! Thank you for the review 🙂

      Reply
  4. Kara says

    October 17, 2021 at 6:13 pm

    I was shocked my how good these were! Made them again the next day and doubled the batch! Amazing and super easy!

    ★★★★★

    Reply
    • Katie says

      October 18, 2021 at 6:40 am

      Thank you! I'm so glad you liked them 🙂

      Reply
  5. LIsa says

    September 17, 2022 at 3:54 pm

    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!

    ★★★★★

    Reply
    • Katie says

      September 18, 2022 at 2:59 pm

      So glad the substitutions worked out for you! Thank you for leaving a review 🙂

      Reply
  6. chloe says

    October 06, 2022 at 4:26 pm

    would substituting Margerine for almond butter work?? i don't have almond butter. that or peanut butter? thanks!

    Reply
    • Katie says

      October 06, 2022 at 6:22 pm

      Peanut butter would work!

      Reply
  7. Tc says

    October 21, 2022 at 11:56 am

    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.

    ★★★★

    Reply
    • Katie says

      October 21, 2022 at 2:02 pm

      These ARE soft cookies. Let them cool completely and then pop them in the freezer to get the best texture.

      Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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