Gluten-Free Almond Butter, Pumpkin & Walnut Cookies Recipe

Looking for a unique and delicious cookie to share with friends and family this holiday season? These gluten-free Almond Butter, Pumpkin & Walnut Cookies are the perfect treat to add to your cookie exchange or gift to a loved one. They’re packed with flavor, easy to make, and sure to impress.

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Tips for Including Nuts in Cookies

Nuts, such as almonds and walnuts, are delicious and beneficial for your health. They contain essential nutrients, including healthy fats, protein, and fiber. When baking, nuts can add a rich, nutty flavor and a satisfying crunch to your cookies. There’s nothing better than when savory meets sweet!

• Toasting: Toasting nuts before using them in your recipe can enhance their flavor and aroma.
• Chopping: The size of your nut pieces will affect the texture of your cookies. For a coarse texture, chop the nuts coarsely. For a finer texture, chop them finely.
• Mixing: Be careful not to overmix your dough when adding nuts. Overmixing can lead to tough cookies.

You can create delicious and nutritious treats perfect for any occasion by incorporating nuts into your cookie recipes.

Leftover pumpkin puree from your Thanksgiving festivities is a fantastic ingredient to incorporate into these cookies. Not only does it add a touch of seasonal flavor, but it also helps to keep the cookies moist and flavorful. Pumpkin puree is rich in vitamins and minerals, making it a nutritious addition to any baked good.

These delightful cookies are a perfect blend of sweet and savory, with a hint of fall flavor. They’re a great option for those with gluten sensitivities or dietary restrictions, and they’re sure to become a new holiday favorite.

Ingredients:

• 1/2 cup shelled walnuts, coarsely chopped
• 1 cup sugar
• 1/2 cup almond flour
• 1 cup chunky almond butter
• 1/4 cup pumpkin puree
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Equipment:

• 2 baking sheets
• Parchment paper
• Small bowl
• Medium bowl
• Measuring cups
• Measuring spoons
• Spatula
• Cooling wrack

How to Make Almond Butter, Pumpkin, and Walnut Cookies

1. Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper.
2. Coarsely chop the walnuts. Reserve half of them.
3. Continue chopping the remaining half into very small pieces.
4. In a small bowl, combine the finely chopped walnuts with 2 tablespoons of sugar. This mixture will add a crunchy texture to the outside of the cookies, but it’s optional.
5. In a medium-sized bowl, combine the remaining ingredients: almond flour, almond butter, pumpkin puree, maple syrup, vanilla extract, baking soda, and salt.
6. Stir until well combined. The dough will be thick and sticky.
7. Let the dough rest for 15-20 minutes. This allows the baking soda to react and the dough to thicken further.
8. Scoop 1 heaping tablespoon of dough into the bowl of finely chopped walnuts.
9. Roll the dough ball around to coat it in the walnut mixture.
10. Roll the coated dough ball into a smooth ball between your palms.
11. Place the dough ball on the prepared baking sheet, leaving 2 inches of space between each cookie.
12. Slightly flatten the dough balls with your fingers.
13. Bake for 8-12 minutes, or until the edges are golden brown and the cookies are set.
14. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store:  

• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Enjoy these delicious and nutty treats!