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Kalyn's Kitchen

Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil (Video)

These delicious Low-Sugar Whole Wheat Pumpkin Almond Cookies are so delicious for a healthier pumpkin treat! Use Dessert Recipes to find more treats like this.

Click to PIN Low-Sugar Whole Wheat Pumpkin Almond Cookies!

Watch the video to see if you’d like to make Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil!


Low-Sugar and Whole Wheat Pumpkin Almond Cookies (with Coconut Oil) found on KalynsKitchen.com

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 Golden Monkfruit Sweetener (affiliate link) or your favorite sweetener, and they have ingredients with some nutritional value like whole wheat pastry flour, almond flour, canned pumpkin, and almonds. 

I used Coconut Oil (affiliate link) for the fat, which is an ingredient that’s been getting a lot of buzz the last few years. 

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.)

Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil process shots collage

How to Make Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil:

(Scroll down for complete printable recipe.)

  1. 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. 
  2. In a larger bowl combine the Whole Wheat Pastry Flour (affiliate link), almond flour, cinnamon, pumpkin pie spice, salt, and baking powder. 
  3. Mix the pumpkin mixture into the dry ingredients. Mix the nuts into the cookie dough. 
  4. It will be stiff, but try to get them evenly mixed in.
  5. 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.)
  6. 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) found on KalynsKitchen.com

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 1/2 cups  sweetener of your choice (see notes)
  • 3/4 cup Coconut oil (see notes)
  • 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


  1. Preheat oven to 350F/180C.
  2. Spray a large baking sheet with non-stick spray.
  3. 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.
  4. Add pumpkin and vanilla and whisk or stir until it’s well combined.
  5. Put Whole Wheat Pastry Flour (affiliate link), almond flour, cinnamon, pumpkin pie spice, salt, and baking powder into a slightly larger bowl and stir to combine.
  6. Add the pumpkin mixture and stir until wet and dry ingredients are combined.
  7. Add nuts and continue to mix until they are evenly mixed into the dough.
  8. 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.)
  9. Bake 25-27 minutes, or until cookies are firm and starting to brown on the bottom.
  10. Let cool for 10-15 minutes before eating.
  11. I know the cookies freeze well because I had to put mine in the freezer so I would stop eating them!


You can buy Almond Flour (affiliate link) at Amazon.com if you don’t find it where you live. I originally made these cookies with sweetener and a small amount of brown sugar, but now I’d use all Golden Monkfruit Sweetener (affiliate link). You can use margarine or butter if you don’t want to buy Coconut Oil (affiliate link).

Recipe created by Kalyn.


All images and text ©

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 an approved sweetener. The position of South Beach is not clear regarding coconut oil, but I’m not a margarine fan so I would use that. 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:
Use the Diet Type index pages to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

More Tasty Ideas for Low-Sugar Cookies:
Delicious Low-Sugar or Sugar-Free Cookies for the Holidays from Kalyn’s Kitchen

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    19 Comments on “Low-Sugar and Whole Wheat Pumpkin Almond Cookies with Coconut Oil (Video)”

  1. Jeanette, thanks for sharing your knowledge. It's definitely something I'd use again, especially for baking.

  2. I've been baking with coconut oil over the past year when my son was found to be allergic to dairy. Coconut oil contains lauric acid, capric acid and caprylic acid which are supposed to have antifungal, antibacterial and antiviral properties. Although coconut oil is high in saturated fat, the lauric acid it contains is supposed to help prevent high cholesterol levels and high blood pressure. I have found coconut oil in Indian grocery stores too, not sure if it's virgin, but it's a lot cheaper than the kind they sell at Whole Foods. There's also something called coconut butter, which is not the same as coconut oil (I learned that when I bought it by mistake).

  3. Marie, it sounds like you were *meant* to make them!

  4. Well, I just thought I would share….
    I went to my kitchen to see if I could make these tonight without going to the store.
    I measured out the remainder of my pumpkin: 1 cup. I measured out my remaining coconut oil: 3/4 cup. I measured out my sweetener: 1.5 cups.

    Thank you, Kalyn, for obviously crafting this recipe with me and my kitchen in mind. They're in the oven now, can't wait to try them! 🙂

  5. Love these!! I've never baked with coconut oil before but I'm intrigued.

  6. Thanks all the chiming in about the cookies and about coconut oil. I do see it in my regular store by the oil, although if you read the links in my post it sounds like "virgin" coconut oil is the least processed and best so you might have to go to Whole Foods for that. I'm definitely intrigued by it.

  7. I love coconut oil and have been using it for months now in my kitchen. I buy mine in regular-sized jars (think peanut butter) at Vitamin Shoppe, but I know it's available at GNC and the like.

    I use it to season my cast iron pans – it works amazingly! In terms of cooking, it's great for stir-frying veggies, and it's amazing in homemade whole wheat tortillas.

    But these cookies look divine! And oh look, I happen to have an open can of pumpkin puree!

  8. Yay for cookies:) These look great! I need to try coconut oil.

  9. I have yet to try coconut oil, but am definitely intrigued. The flavors in these cookies sound so satisfying.

  10. I've never used coconut oil, so thanks for this recipe that gives me a place to start. Can you buy coconut oil in the supermarket, or is it a specialty store (or health food store) item?

  11. I definitely believe in the health benefits of coconut oil and I think these cookies sound like a must-have this autumn!

  12. Kirsten, I am intrigued by the coconut oil. I thought it worked well in the cookies.

    Barbara, yes, that would be fun.

  13. So fun to see you baking. We need to pick a date to make bagels.

  14. Kalyn, I love that recipe. Just started using coconut oil in my kitchen, too. I will definitely have to try these cookies! Thanks.

  15. Calophi, that's true and I did say that in the recipe. (And I had to think hard to figure out what AFAIK meant; that must mean I am old!)

  16. AFAIK when you buy regular pumpkin puree, they don't add anything to it like sugar or salt – it's just pumpkin. You just have to make sure you get regular pumpkin and not "pumpkin pie filling".

  17. Amanda, just checked the can and the 1 cup of pumpkin puree only has 8 grams of sugar, so not sure it can get much lower than that. I just didn't dare call the cookie sugar-free because I knew there was some natural sugar in the pumpkin but they're pretty low in sugar.

  18. Oooo can't wait to try these! Would it be lower sugar to get whole pumpkins and make the filling yourself?