Flourless Pumpkin Cookies

Flourless Low Carb Pumpkin Cookies SugarFree Mom

WebOct 24, 2014 · Instructions. Preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper. Place all ingredients into a food …

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with silpat or parchment paper.
3. Place all ingredients into a food processor and process until incorporated.
4. Measure out a heaping tablespoon of batter and place onto baking sheet about an inch apart. Makes between 18-20 cookies.

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3 Ingredient KETO Pumpkin Cookies [glutenfree + vegan]

WebOct 23, 2021 · Preheat oven to 350 degrees F. In a small mixing bowl, mix all ingredients together until evenly combined. Place bowl in the …

1. Preheat oven to 350. Place all ingredients in a food processor and blend until well combined. Using heaping tablespoons, divide batter into 7 circles on a parchment paper lined baking sheet. Bake for 18 minutes or until bottoms are golden brown, but not burnt. (Make sure to keep a close eye on them!)
2. Let the cookies cool fully on the baking sheet before serving or storing!

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Healthy Pumpkin Cookies Chelsea's Messy Apron

WebApr 15, 2020 · Preheat oven to 350°F and line baking sheets. Mix pumpkin puree, egg yolk, almond butter, maple syrup, vanilla, baking soda, salt, …

1. PREP: Preheat the oven to 350 degrees F. Line 2 large sheet pans with parchment paper or a nonstick liner and set aside.
2. COOKIE DOUGH: In a large bowl, add the pumpkin, egg yolk, almond butter (do not warm up in the microwave), maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon.
3. BLEND OATS: Grind up oats in a blender or food processor until the oats are the texture and size of regular flour. Make sure to measure the 1/2 cup after grinding the oats so you have a leveled 1/2-cup measurement of blended oats. Add to the cookie dough. Mix dough with a wooden spoon or hand mixer until the dough is smooth and well combined. Coarsely chop the chocolate chips and stir into the batter. Cover dough and refrigerate for 10 minutes.
4. BAKE: Use a 1-tablespoon measuring spoon to scoop out balls of the cookie dough. It is sticky, so use a finger or another spoon to coax the dough from the spoon onto the prepared trays. Smooth and flatten the tops of the cookie dough balls (see the photo in post for the shape of unbaked cookie dough). Space them about 2 inches apart to fit 8 per tray. Bake, 1 tray at a time, for 6-7 minutes. Cookies should still look very soft; watch carefully to not overbake. As soon as the tops are no longer wet/glossy, they are done.

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