We hear you thinking, 'pumpkin in cookies that happen to be as fluffy as clouds? And that are oil-free as well?' My god, what a bunch of lies these girls sell. Our recipes are always approved by at least three guinea pigs and they're so honest our hearts break sometimes. So trust us when we say these pumpkin cookies are hella fluffy, oil-free, low in sugar, but most of all so tasty you'll have to practice serious self-control and lock your family members up so they won't devour them all in one go. Actually, don't lock them up, but share a fluffy snack instead.

BAKING TIME: 12-15 minutes // SERVINGS: 10 cookies // MEAL: snacks


- 1 cup spelt flour
- 1 cup almond flour
- 1tsp baking powder
- 1/2tsp baking soda
- 1/2 cup cane sugar
- 1tsp vanilla sugar
- pinch of salt
- 1/2 cup pumpkin puree
- 1tsp apple cider vinegar
- 1/4 cup almond milk


1. Preheat your oven to 175°C.
2. In a large mixing bowl combine the spelt flour, almond flour, baking powder, baking soda, cane sugar, vanilla sugar, and the salt. In a smaller bowl mix together the pumpkin puree, vinegar, and almond milk. Then mix everything together.
3. Spoon the cookie dough on a lined baking tray (we use reusable silicone baking sheets). One tablespoon per cookie should suffice unless you'd like XL-cookies.
4. Bake 12 to 15 minutes and leave to cool down before devouring.

OPTIONAL GLAZING: Mix 2tbsp maple syrup with 1,5tbsp almond flour and 1tsp water. You can add on more almond flakes for extra fancy-ness.

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