Vegan Pumpkin Cookies (Low Carb and Gluten Free)

I am still on vacation and having a glorious time being away from my computer (We hope. As of writing this, I am still at home, in front of said computer). My second guest poster is Roxana, of A Little Bit of Everything. Roxana should be no stranger to you, as I have waxed poetic about her and her blog several times here. Her creations, particularly her yeast breads, have often inspired me to create my own low carb versions, and I have to thank her for that. She has also become a dear blogging friend and we like to support each other and cheer each other on. She took on the challenge of creating a low carb, gluten free recipe for you today and I have to say, she did a great job! So without further ado, let me turn over the floor to Roxana…

I love challenging myself to try new things in the kitchen. I started with my first vegan cookies and jumped with joy when they turned out edible. I gained a little more confidence with every vegan recipe I developed in the last couple of months. I even did a boogie woogie dance after my three apple bread challenge. With the endless recipes all over the internet is hard to get bored in the kitchen. There are always new techniques to learn, new ingredients to experiment with.

A few weeks ago Carolyn asked me to write a guest post for her. I was blown away after I read her email. Carolyn is one of my all-time favorite bloggers. She’s been so supportive since I start blogging and even if I had no idea what a blog actually is she kept coming back leaving me encouraging comments. Her request for the guest post wasn’t a specific one but I wanted to keep her blog’s theme and try to come up with at least a low carb treat thinking that would be a breeze.

If you take a 5 seconds look at my blog, you aren’t going to find any low carb and/or gluten free recipes unless we’re talking about a couple of random soups and even then I still can’t guarantee. Developing a low carb recipe wasn’t as easy as I thought. Looking through my baking cupboard I started checking almost all the ingredients I had on hand putting aside those which had just a few carbohydrates. My only sugar option was agave nectar. I know Carolyn uses stevia and erythritol but time was short and I had none on hand.

As for the flours I picked almond/meal flour and gluten free all-purpose flour. Choosing gluten free ingredients turned out to be a breeze. After picking my ingredients was time to do some baking. As I mention earlier it is my first time trying to come up with a low carb, gluten free and vegan recipe.

The cookies turned out beyond deliciousness. Despite the cracked surface the inside is soft, slightly sweet, the spices enhancing the pumpkin flavor. It is a perfect bite in the morning with a cup of steaming coffee/tea or even as a sweet treat in the lunch box.

Let’s bake some cookies, shall we?

Pumpkin Cookies

(makes ~2 ½ dozen cookies)
Ingredients
1 ½ cups almond meal/flour
1 ½ cups all-purpose gluten-free flour
2 tsp. baking powder
1-2 tsp. pumpkin pie spices
1 cup organic canned pumpkin
2 tbsp. iced vegan butter
2 tbsp. organic agave nectar
~ 1 tsp. unsweetened almond milk

Start by preheating the oven at 375F and measure your ingredients.
Place the flours, spices, baking powder, cubed butter, canned pumpkin and agave nectar in a food processor. Pulse until combined. The dough should be wet but not sticky. If it’s too dry add a couple of drops of almond milk (mine needed about 1 tsp.)

Take the dough out of the food processor and place it on a floured surface. Roll it out with your fingers. With a floured cookie cutter cut out the pumpkin cookies.
Place the cookies on baking sheets and bake for about 15 minutes. Take them out of the oven and let them cool slightly before removing from the baking sheets.

Makes approx. 30 cookies. Each cookie has 7.4 g of carbs and 1.3 g of carbs. Total NET CARBS = 6.1 g.

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Comments

  1. Roxana GreenGirl says:

    Hi Carolyn,
    Hope you're having a wonderful time with your family on your vacation.
    I'm so honored to be guest posting for you. I really appreciate you consider me one of your blogging friends. Thank you!

  2. Katrina {In Katrina's Kitchen} says:

    I loved this! And yes Carolyn makes us all nervous…it is official! ;)

  3. Roxana, those are fabulous! Carolyn, hope you are having a great vacation. You definitely left your blog in capable hands!!

  4. I love trying out new cookie recipes and Roxanna really brought out a tasty one for this guest post. I love the size and the texture of these. By reading the ingredient list, they are no doubt delicious. Thanks for sharing.

  5. x

  6. Oh, how yummy! I'd love a stack of your beautiful cookies for my road trip…they'd disappear first :) Your photos are simple and stunning as always. Have a great weekend, my friend~

  7. These sound great. And even better, they're healthy!

  8. Jill @ MadAboutMacarons says:

    Roxana, these pumpkin cookies look so delicious and love your presentation. Love the idea of using the almond and gluten free flours. Great post and Carolyn, enjoy your vacation!

  9. Hope you're having a great time! Roxana's yeast bread are definitely worth trying!

    And these cookies look amazing!

  10. Ann@Anncoo Journal says:

    Great guest post from Roxana. Love the bright colour of this pumpkin cookies. So yummy too!
    And nice to meet you Carolyn :)

  11. What a great recipe, and perfect for this time of year..I love your pictures and presentation.
    Carolyn, I am so glad that you invited Roxana to guest post, she is one my favorite people in this blogging world.
    Have a wonderful vacation!!!

  12. Diane {Created by Diane} says:

    They look delicious!

  13. Love this recipe, Carolyn! I'm going to have to give this a go for my GF friends.

  14. Alison @ Ingredients, Inc. says:

    these sound fabulous and gluten free! wow!

  15. Stunning…as always! The cookies look oh, so delicious and your photos are positively drool-worthy!

  16. I cannot stop drooling. Super yummy.

  17. Priscilla - She's Cookin' says:

    You did Carolyn proud with this delicious low-carb, gluten-free recipe. Plus, they're vegan! Great job :)

  18. marla {family fresh cooking}a says:

    Love Roxana & these cookies. Thanks for sharing her with us :)

  19. Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ) says:

    Hi Carolyn, nice to know you and your beautiful blog thru Roxana. ;)
    Now I have one more fantastic blog to refer to when I want to bake bcoz I've no baking experiences at all except that one and only time in high sch during our Home-economic class (can you believe that!?). GOSH! lol ;P

  20. Torviewtoronto says:

    yummy looking cookies Roxana and lovely guest post Carolyn

  21. These look great!! Pumpkin cookies how perfect for Fall!!

  22. Cake Duchess says:

    Love these cookies! Roxana, you did a gorgeous guest post. You and Carolyn are both wonderful at baking:)xx

  23. Mighty Morgan says:

    I'm so happy I found this blog…I'm pre-diabetic…had gestational diabetes…blah, blah blah.
    But so need to keep myself on track with lower crab options…These look great and I hope taste good too….going to try them out asap!!!

  24. Magic of Spice says:

    These are just wonderful Roxana! I so love pumpkin flavors in the fall :)
    Wonderful guest post guys :)

  25. can i use all almond flour?

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  1. […] her for the upcoming book. She’s soon to be a cookbook author! I was so happy for her! Vegan Pumpkin Cookies (Low Carb and Gluten Free) Thank you all for being here today. Hope you’ll have a wonderful weekend. Sending you lots […]

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