Pumpkin “Cake” Cookies

I call these fluffy "cake" cookies for a reason, you will see shortly :) These babies are gluten free/ dairy free. If you do not have cashew meal, you can make it by grinding up cashews. 


  • 1 cup almond meal
  • 1 cup cashew meal
  • ½ cup GF flour
  • 2 pasture raised eggs
  •  1 cup coconut sugar
  • 2 tsp vanilla
  • 2/3 can organic pumpkin puree 
  • 1/3 cup organic coconut cream (if you have reg coconut milk put in the fridge to harden and use the hardened top)
  • 2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1.5 cup dark chocolate chips
  • 1 scoop vanilla protein powder
  • 1 tsp flaked sea salt (for topping once cooked)


Heat oven the 325 degrees and grease with coconut oil 2 baking sheets.

Roll cookie dough into balls and place on a greased baking dish.

Cook 8 minutes, rotate pans, cook another 8 minutes. They are done when golden brown, see picture.

Top with flaked sea salt.