Flourless Pumpkin Coconut Cookies

When we have potlucks at work, we always pass around a list so everyone can sign up for something.  I’ve been banned from bringing desserts because for some reason, my coworkers are suspicious that I will sneak vegetables into the cookies like a parent trying to trick a kid.  And by gosh, they’re not wrong.  But if they would just give me a chance, I would knock their socks off!  They have no idea what they’re missing!

Honestly, it had never occurred to me to combine pumpkin and coconut, but what can I say?  My preconceived ideas were proven wrong, and I had my mind blown by how much I love these cookies.  They are flourless.  They are low in sugar, sweetened only by a hint of maple syrup.   They are satisfying, made with tons of real actual plant foods.  They are versatile!  With the option to be made vegan or to be spruced up with some fun add-ins, you can trick them out for whatever occasion floats your boat.  

If you’ve been reading my blog, you realize that I’ve been really excited about running lately, and as such I’ve also been really excited about reading Runner’s World Magazine, listening to the Runner’s World podcast, eating foods that will help optimize my runs, and doing all things runner-related.  As such, when I was paging through my January/February edition of the magazine (yes, the hard copy, sorry I’m old), I was started drooling over a couple pages full of recipes written by Elyse Kopecky, one of the authors of the cookbook that’s at the top of my wants list right now, Run Fast, Eat Slow.  

Not only did every recipe on the page look great, they were also extremely simple, and her suggestion to prepare the recipes in advance to have them on hand throughout the week spoke to my soul.  When Wednesday rolls around and I find myself without anything healthy on hand and ready to eat, I usually respond by consuming 40,000 kcal of peanuts in an effort to keep myself from grabbing a donut off the break room table.

Anyways, I vowed to try all of the recipes, and I started with an amazing quinoa salad.  Strong win right out of the gate.  Now I was hooked.  The pumpkin coconut cookies were beckoning me, but I was torn at first.  After giving up added sugars for a few weeks, I still had a little lingering guilt about making a cookie to have around the house.  However, as cookies go, this recipe is unusual!  The ingredient list reads like a “how to” of fueling properly.  And with only 1/2 cup of maple syrup to sweeten the entire batch, they still seem pretty innocent.  The dough is based on oatmeal and almond flour rather than your run of the mill refined wheat flour.  And they are moistened predominantly with pumpkin and coconut oil – real actual foods that come directly from real actual plants.   That’s the kind of stuff I want to eat.

Right out of the oven, they had the perfect consistency.  They’re just a tiny bit crispy on the outside, but soft enough to have a little bite as they crumble in your mouth and so dense that they feel like a major indulgence while managing to be healthier than a peanut butter and jelly sandwich.  After storing them in a plastic baggie, they soften a bit and turn into a softer crumbly cookie to enjoy throughout the week. Now, I didn’t have the full complement of ingredients on hand which means that I had to edit the recipe slightly from the original, hence I am posting for you today, my slight variation on Flourless Pumpkin Coconut Cookies, and I hope you find them to be delightful!

[lt_recipe name=”Flourless Pumpkin Coconut Cookies” servings=”Makes about 30 cookies” prep_time=”20M” cook_time=”25M” total_time=”45M” difficulty=”Easy” summary=”Flourless, low in sugar, and (optionally) vegan, these cookies are still so satisfying, your mouth will feel like you’re getting a treat, but your brain will know you’re doing something nice for yourself!” print=”yes” image=”http://www.eighteenalmonds.com/wp-content/uploads/2017/03/IMG_9702-001-150×150.jpg” ingredients=”2 c super fine almond flour;1 1/2 c rolled oats;1 c unsweetened shredded coconut;2 tsp cinnamon;1/2 tsp salt;1 c pumpkin puree;1/2 c maple syrup;1/4 c melted coconut oil;1/4 c melted butter (can be substituted with coconut oil to make a vegan recipe);1/4 c dried cranberries or other chopped dried fruit” ]Preheat oven to 350 F.;Mix together first five ingredients in a large bowl.;In a separate bowl, mix together next four ingredients.;Add wet ingredients to dry and stir until combined.;Stir in dried fruit.;Spoon onto cookie sheet and press down with your fingers to flatten them.;Bake for 25 minutes. They should be just beginning to brown around the edges.[/lt_recipe]