Dairy Free

Gluten & Grain Free

Serves: 15 cookies

Prep time: 5 mins

Cooking time: 20 mins


  • 1 tbsp coconut oil, melted
  • ½ cup pumpkin, cooked & mashed
  • ½ cup rice malt syrup
  • 1 egg, lightly beaten
  • ⅓ cup coconut flour
  • 1 cup almond flour
  • 2 tbsp chia seeds
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp pink rock salt
  • ½ tsp baking soda
  • ½ cup dark choc chips 


  • Preheat oven to 180℃.
  • Line an oven tray with baking paper.
  • In a bowl, combine wet ingredients, and mix well.
  • Add dry ingredients (except choc chips), and mix to combine well.
  • Fold in the choc chips.
  • Roll mixture into walnut size balls, place on prepared tray and press with wet fork.
  • Flatten well, as they do not spread when cooking.
  • Bake in oven for 20 minutes, until edges become crisp and cookies browning.
  • Cool before eating.


I use sugar free dark chocolate pieces or chocolate sweetened with Natvia.


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