These gluten free pumpkin spice cookies are perfect for anyone who loves the warm flavors of fall but needs to avoid gluten.
The recipe uses simple ingredients that you can find at most grocery stores, and the cookies turn out soft and full of that classic pumpkin spice taste we all love during autumn.
What makes these cookies special is how easy they are to make – you don’t need any fancy equipment or complicated steps.
Making gluten free cookies can sometimes be tricky because finding the right texture isn’t always easy. Many gluten free cookies end up too dry or crumbly, but this recipe solves that problem.
The almond flour gives these cookies a nice, tender texture that’s very close to regular cookies. The butter and egg help bind everything together, while the brown sugar adds just the right amount of sweetness without being too much.
These cookies are great for many different situations. You can make them for a family gathering, pack them in lunch boxes, or just enjoy them with a cup of coffee or tea.
What Makes This Recipe Special
Ready in Under an Hour: From start to finish, these cookies take less than an hour to make, including baking and cooling time. The actual work time is only about 15 minutes – the rest is just waiting for the oven to do its job.
Amazing Fall Flavor: The pumpkin spice blend creates that perfect autumn taste that everyone loves during fall and winter. You get warm cinnamon, nutty nutmeg, spicy ginger, and other cozy spices in every bite.
Soft and Chewy Texture: These cookies have the perfect texture – soft in the middle with just a little firmness on the outside. Many gluten free cookies turn out too dry, too crumbly, or too hard, but this recipe gets it just right.
Ingredients
- 7 oz Almond Flour
- 1 Egg
- 4 oz Butter melted
- 2 oz Brown Sugar or Swerve Brown
- 2 1/2 teaspoons Pumpkin Spice Mix
- 2 drops Liquid Pumpkin Spice (I recommend this one – amazon)
- 1/4 teaspoon Salt
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 350°F and line a baking pan with parchment paper.
Step 2
Add the almond flour, sweetener, salt, and pumpkin spice mix to a large mixing bowl. Mix really well.
Step 3
Add the liquid pumpkin extract, egg, and butter. Mix well until the dough starts forming.
Step 4
Scoop about 1.5 oz balls of dough, shape into a ball, and press into a cookie shape onto the lined pan.
Step 5
Bake for about 20 minutes until firm. Then, remove from the oven and let them cool for 25 to 30 minutes. Enjoy!
Tips
1. Don’t Skip the Cooling Time
These cookies are very soft and fragile when they first come out of the oven, so you need to let them cool completely before trying to move them.
The recipe says 25-30 minutes, and that’s not just a suggestion. If you try to take them off the pan too early, they’ll break apart or fall into pieces.
Gluten free cookies often need more cooling time than regular cookies because they don’t have gluten to give them structure. During the cooling time, the cookies firm up and develop their final texture.
You can leave them right on the baking sheet to cool – don’t try to move them to a cooling rack while they’re still warm. If you’re in a hurry, you can put the whole baking sheet in the fridge to speed up the cooling process.
2. Store Them in an Airtight Container
Gluten free cookies can dry out faster than regular cookies, so proper storage is really important.
Once the cookies are completely cool, put them in an airtight container or zip-top bag and store in the fridge.
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Frequently Asked Questions
Can I make these cookies without eggs?
Eggs are really important in this recipe because they help bind all the ingredients together, especially since there’s no gluten to provide structure.
Without eggs, the cookies might fall apart or not hold their shape. However, you can try using egg substitutes if you need to avoid eggs.
A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) might work, but the texture will be different.
Gluten Free Pumpkin Spice Cookies
Ingredients
- 7 oz Almond Flour
- 1 Egg
- 4 oz Butter melted
- 2 oz Brown Sugar or Swerve Brown
- 2 1/2 teaspoons Pumpkin Spice Mix
- 2 drops Liquid Pumpkin Spice (I recommend this one – amazon)
- 1/4 teaspoon Salt
Instructions
- Preheat the oven to 350°F and line a baking pan with parchment paper.
- Add the almond flour, sweetener, salt, and pumpkin spice mix to a large mixing bowl. Mix really well.
- Add the liquid pumpkin extract, egg, and butter. Mix well until the dough starts forming.
- Scoop about 1.5 oz balls of dough, shape into a ball, and press into a cookie shape onto the lined pan.
- Bake for about 20 minutes until firm. Then, remove from the oven and let them cool for 25 to 30 minutes. Enjoy!