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No sugar pumpkin chocolate cookies

Updated: Oct 7, 2021

These cookies are high in beta carotene and antioxidants, healthy fats and fiber: the ideal indulgence for the season that will not make your blood sugar spike :-)


  • 1/4 cup sunflower butter

  • 1/8 cup cashew butter

  • 1/8 cup coconut oil (melted)

  • 1 egg

  • 1/2 cup pumpkin puree

  • 1/8 cup mashed sweet potato

  • 1 tsp vanilla extract

  • 2 cups almond flour

  • 1 tsp baking soda + splash of apple cider vinegar

  • 1/4 cup cacao powder

  • 1/2 tsp sea salt

  • 1 tsp cinnamon

  • 3 Tbsp chia seeds


  • Preheat the oven to 175°C. Line a baking sheet with parchment paper or use silicone sheets.

  • Add all the wet ingredients to a bowl and mix until well combined

  • Mix all dry ingredients in a separate bowl to incorporate

  • Slowly add the dry ingredient mixture to the wet and mix until a dough forms

  • Fold in the chia seeds. If needed, set in fridge for 30 minutes until easy to scoop

  • Scoop and roll the dough into tablespoon-sized balls and place on the parchment paper. Flatten with the palm of your hand as these cookies do not spread much!

  • Bake for 10-12 minutes until set and beginning to brown.

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