Okay, here’s my blog post about making healthy pumpkin cookies with almond flour, written from my personal experience and in a conversational tone:
So, I’ve been trying to eat a little healthier lately, but my sweet tooth is a FORCE. I needed something that felt like a treat but wouldn’t totally derail my goals. Enter: these pumpkin cookies! I found a bunch of recipes online, but I kinda just mashed them together and did my own thing. Here’s how it went down:
Getting Started
First, I grabbed all my stuff. I’m a big fan of having everything measured out before I start, you know, less chaotic that way. I used:
- Almond flour – I like the finely ground kind, it makes the cookies less gritty.
- Pumpkin puree – Make sure it’s just pumpkin, not pumpkin pie filling!
- Maple syrup – The real stuff, not the fake pancake syrup. Adds sweetness and some moisture.
- An egg – Just one, for binding.
- Pumpkin pie spice – Gotta have that classic pumpkin flavor!
- Baking soda – For a little lift.
- Salt – Just a pinch, to balance the sweetness.
- Chocolate chips– mini one is the best!
Mixing it Up
I preheated my oven to 350°F (175°C). Gotta remember that step!
Then, I dumped the wet ingredients (pumpkin puree, maple syrup, and egg) into a big bowl and whisked them together. Super easy.
In a separate bowl, I mixed the dry ingredients (almond flour, pumpkin pie spice, baking soda, and salt). I just used a fork to make sure it was all combined.
Next, I gradually added the dry ingredients to the wet ingredients, mixing with a big spoon until it was just combined. Don’t overmix it, or the cookies can get tough.
Finally, throw the mini chocolate chips inside.
Baking Time
I lined a baking sheet with parchment paper (cleanup is SO much easier this way). Then, I dropped rounded spoonfuls of the dough onto the sheet, leaving a little space between each one.
I baked them for about 12-15 minutes. The edges started to look golden brown, and that’s how I knew they were done. You can also poke one with a toothpick – if it comes out clean, they’re ready!
Cool Down (and Eat!)
I let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. They’re pretty soft when they’re hot, so this helps them firm up.
And that’s it! Honestly, they were way easier to make than I expected. And they’re SO good. They’re soft, a little chewy, and have that perfect pumpkin spice flavor. Plus, the almond flour makes them feel a little more substantial than regular cookies. I’m definitely adding these to my regular baking rotation!
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