Gluten and Dairy Free Pumpkin Spice Biscuit Cookies
These gluten and diary free pumpkin spice biscuit cookies are a healthy, satisfying, comfort food. Pumpkin is one of those foods that we associate with fall and winter holidays.
Every year we make pumpkin pie at Thanksgiving and pumpkin custard at Christmas. This year, we decided to change it up a bit and try these satisfying pumpkin spice biscuit cookies.
There is, of course, a seasonal eating aspect to fall and winter squashes. Eating locally grown, seasonal foods is the best way to eat in my opinion!
If you were ever curious to know about Ayurveda and the benefits of seasonal eating, my personal favorite information source for this is Dr. John Douillard’s Lifespa website. He posts lots of educational free videos and has a supplement store where you can buy some great stuff.
Delicious and Healthy Gluten and Dairy Free Pumpkin Spice Cookies
The warming spices that often go with pumpkin are pretty amazing as well. The three we used are loaded with wonderful healing properties.
Cinnamon, nutmeg, and clove together offer anti-inflammatory, anti-microbial, and anti-fungal benefits. Cinnamon may also have a beneficial effect on blood sugar control.
You can easily read more about cinnamon and clove, which we highlighted in an article about nightshade-free antiinflammatory spices.
The pumpkin itself is no slouch. It is also a power house of nutrition and antioxidants with potassium, beta carotene, and fiber being a few of it’s highlights. When you bite into one of these gluten and dairy free pumpkin spice biscuit cookies, you will certainly be enjoying some of this nutritional powerhouse.
Ingredients for the Gluten and Dairy Free Pumpkin Spice Biscuit Cookies
So, we used less of the sweetener, by neglecting the liquid stevia. We also substituted monk fruit in for erythritol which definitely gave it a different taste. In our opinion, monk fruit has a taste that is very similar to real sugar.
Be Careful with the Sweetener
You have to be careful though, because even though the packaging says it is a one to one replacement for sugar, doing that makes things way too sweet!
A little less sweetness and a little more spice shines through this way. In addition, we used garbanzo bean flour in place of almond, and applesauce instead of butter.
Finally, we put the pumpkin pie spice inside the batter instead of sprinkling on top to increase the flavor throughout the cookie dough.
We also picked up a container of coconut “cool whip” as an extra little treat to top our warm gluten and dairy free pumpkin spice biscuit cookies with. My daughters and I enjoyed these on Christmas Eve before we sat down to watch “Elf” for the 10th time.
- Preheat the oven to 350 degrees
- Place the flour, sweetener, baking powder, and pumpkin pie spice in a bowl
- Mix together
- Add the egg, applesauce, and pumpkin pure and stir
- Drop approximately 2 tablespoons of batter on a baking sheet lined with parchment paper
- Cook for approximately 12 minutes
- Enjoy 🙂
Nutrition per 1 cookie: Calories: 60 Fat: 1.2 Net Carbs: 6