Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil (Video)
These delicious Low-Sugar Whole Wheat Pumpkin Almond Cookies are my kind of Halloween Cookies and these are delicious for a healthier pumpkin treat!
Watch the video to see if you’d like to make Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil!
Everywhere I look on the internet these days I’m seeing Halloween cookies. I’m talking about those traditional frosting covered, nicely-decorated, Jack-O-Lantern or goblin-shaped sugar cookies that moms bring to school on Halloween day. Halloween-themed sugar cookies may be fun for kids but they’ve never really been my thing, and for something tasty to eat on Halloween I’d choose these Low-Sugar and Whole Wheat Pumpkin Almond Cookies over traditional sugar cookies every time.
These cookies are made with Stevia In-the-Raw Granular (or your favorite sweetener) and they have ingredients with some nutritional value like whole wheat pastry flour, almond flour, canned pumpkin, and almonds. I did change the recipe just a little when I updated the photos, switching 1/4 cup of sweetener for 1/4 cup brown sugar, which I think gives better flavor. If you prefer, just use all sweetener.
I used coconut oil for the fat, which is an ingredient that’s been getting a lot of buzz the last few years. When I started hearing about coconut oil I didn’t pay too much attention because it wasn’t allowed for The South Beach Diet, but The South Beach Wake-Up Call talks about new medical research showing coconut oil may be better than previously thought. This is my first time using it and I’m barely learning about the different types of coconut oil, so if you’re skeptical (or don’t want to pay the price) you can substitute any trans-fat free margarine instead.
Of course it’s a free world, so if you want to make the cookies with sugar, butter, and white flour, or even put orange frosting on them, be my guest!
(Low-Sugar and Whole Wheat Pumpkin Almond Cookies were updated with better photos and slightly improved directions October 2015.)
Whisk the coconut oil to make it soft, and then whisk in the sweetener and egg. Then mix in the canned pumpkin puree and vanilla. In a larger bowl combine the whole wheat pastry flour, almond flour, cinnamon, pumpkin pie spice, salt, and baking powder. Mix the pumpkin mixture into the dry ingredients. Mix the nuts into the cookie dough. It will be stiff, but try to get them evenly mixed in.
I used a tablespoon to scoop out rounded tablespoons of dough. Then I smashed them down with a fork. (The dough is sticky, so smash them gently so they don’t stick.) Bake 25-27 minutes, or until they’re starting to brown on the bottom and feel firm to the touch. Let cookies cool 10-15 minutes before eating.
Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil
These delicious Low-Sugar Whole Wheat Pumpkin Almond Cookies are my kind of Halloween Cookies, and are a healthier pumpkin treat!
- 1 1/4 cups Stevia In-the-Raw Granular (or your favorite sweetener, or use sugar if you prefer)
- 1/4 cup brown sugar
- 3/4 cup Coconut oil (or use trans-fat free margarine or butter if you prefer)
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla
- 1 C almond flour
- 1 cup whole wheat pastry flour
- 1/2 tsp. Cinnamon
- 1/2 tsp. Pumpkin Pie Spice (contains cinnamon, allspice, ginger, nutmeg, mace, and cloves)
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 – 1 cup slivered almonds, coarsely chopped
- Preheat oven to 350F/180C.
- Spray a large baking sheet with non-stick spray.
- Put coconut oil (or other fat) into a medium bowl and whisk for a minute until it softens, then whisk in the sweetener and egg.
- Add pumpkin and vanilla and whisk or stir until it’s well combined.
- Put whole wheat pastry flour, almond flour, cinnamon, pumpkin pie spice, salt, and baking powder into a slightly larger bowl and stir to combine.
- Add the pumpkin mixture and stir until wet and dry ingredients are combined.
- Add nuts and continue to mix until they are evenly mixed into the dough.
- Use a tablespoon-sized measuring spoon to scoop out rounded balls of dough and place on cookie sheet; then gently smash the balls with a fork until the cookie are about 3/8 inch (1 cm.) thick. (The dough is sticky, so smash gently so they don’t stick to the fork.)
- Bake 25-27 minutes, or until cookies are firm and starting to brown on the bottom.
- Let cool for 10-15 minutes before eating.
- I know the cookies freeze well because I had to put mine in the freezer so I would stop eating them!
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Low-Sugar and Whole Wheat Pumpkin Almond Cookies for the South Beach Diet, it would be important to use carb-conscious lower-glycemic ingredients like whole wheat pastry flour and Splenda or Stevia. (The change I made to use a small amount of brown sugar doesn’t add enough extra carbs to each cookie that I’d worry about it.) The position of South Beach is not clear regarding coconut oil, but they would probably recommend either that or trans-fat free margarine (not butter). Even with those ingredients, these cookies are relatively high in fat and calorie dense, so use portion control and limit to phase three (or a once-in-a-while treat for phase two) for South Beach Dieters. The cookies are too high in carbs for traditional low-carb eating plans.
Find More Recipes Like This One:
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More Tasty Ideas for Low-Sugar Cookies:
15 Delicious Low-Sugar or Sugar-Free Cookies to Bake for the Holidays from Kalyn’s Kitchen