Wholeful Eating: Simple, Sweet Pumpkin Plus Cookies

Several years ago when I changed my diet to have more whole foods and cut processed sugars, I found I still had a sweet tooth that needed to be satisfied. These cookies are pretty potently sweet and luckily for me a little heavy so it prevents over-eating. The best thing is that these have a ton of protein and good stuff in addition to being such a tasty treat.

Note: Reducing your processes sugars can greatly improve your overall health. More importantly for those who experience anxiety or depression, reducing those sudden sugar highs and lows will keep our moods more balanced and our brains clearer. While this recipe uses natural sugars, they can also impact blood sugar, so eat these as a treat or a snack — in moderation.

No Gluten – No Sugar


  • 1/4 cup canned pure pumpkin (not the pumpkin pie mix)
  • ½  cup almond butter (or any nut butter you prefer)
  • 1/2 cup honey
  • 1 tsp. vanilla 
  • 1 cup almond meal/flour or 1/3 cup of coconut flour
  • 1 tsp. pumpkin pie spice or 1 tsp ground cinnamon
  • ¼ tsp. baking soda
  • ½ cup dark chocolate chips, or any dried fruit without additional sweeteners
  • ½ cup walnuts, or pecans, or whatever you’d like


1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

2. Combine all wet ingredients together then add the dry ingredients and combine thoroughly.

3. Scoop batter to whatever size you’d like and flatten out to the desired thickness since these do not spread on their own. Bake approximately 10-15 minutes, according to thickness.

4. Remove from baking sheet 2 minutes after cooling and transfer to cooling rack. These are wonderful chilled; so I store mine in an airtight bag in the refrigerator and grab a snack when I need one. These can also be frozen on a parchment-lined cookie sheet. Once frozen, transfer to freezer bag and thaw before eating.

Let me know if you try these and how they turn out!

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