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Low Carb Pumpkin Cookies recipe vegan gluten free low car keto

Healthy Pumpkin Cookies (Vegan and Gluten-free)

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5 from 1 review


These vegan and gluten-free Healthy Pumpkin Cookies are made with ground flaxseed and almond flour and are as nutritious as they are delicious!


Units Scale
  • 1/2 cup ground flaxseed meal
  • 1/2 cup fine almond flour
  • 1/3 cup erythritol
  • 2 teaspoons pumpkin spice mix
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup canned pumpkin pureé
  • 1/4 cup oil*


  1. Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, whisk together the flaxseed meal, almond flour, erythritol, pumpkin spice mix, baking powder, and salt.
  3. Stir in the pumpkin pureé and oil.
  4. Using a small cookie scoop, scoop the mixture onto the baking sheet and flatten slightly.
  5. Bake in the preheated oven for 12 minutes.
  6. Allow to cool completely on the pan before transferring. Enjoy!


*I have tried melted coconut oil and avocado oil and I recommend either

For the optional frosting: gently heat 2-3 tablespoons coconut butter. Add unsweetened non-dairy milk of choice, 1/2 teaspoon at a time, until the desired consistency is reached. 

  • Prep Time: 7 minutes
  • Cook Time: 12 minutes


  • Serving Size: 1 cookie
  • Calories: 111
  • Sugar: 1 gram
  • Fat: 9.1 grams
  • Saturated Fat: 1.1 grams
  • Carbohydrates: 6 grams
  • Fiber: 2.1 grams
  • Protein: 2.3 grams