Gluten-Free Low-Carb Pumpkin Cookies. And Muffins. And Bars.

That’s right, I’ve made this recipe three times, in three different formats. Each time just tweaking the spice mixture until it was to my satisfaction. Just different cooking times in different cooking vessels.

(Here’s the cookie version from today.)

1 15-oz can of pumpkin puree (pure pumpkin, please — none of that “pie filling” stuff)
1/4 cup (1/2 stick) butter, melted
1/4 cup sweetener*
2 eggs
1 tsp vanilla extract
1 Tbsp cinnamon
2 tsp allspice
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp xanthan gum
1/2 cup coconut flour
1/4 cup almond flour

* Normally I use Splenda. This time I used about 3/4 xylitol and 1/4 Splenda. I’m moving over to xylitol for sweetening things, since it would appear that Splenda is even worse for you than originally thought. Xylitol is a sugar alcohol, but less gastrointestinally upsetting than most.

My coconut flour and almond flour are both from Bob’s Red Mill. Love that stuff.

Mix everything together, then either make 20 2-inch cookies, 12 muffins (please use paper muffin cups), or put it in a parchment paper-lined loaf pan for a flat, cuttable loaf (not so much a bread as brownie-like bars).

Bake at 350° for 20 minutes (cookies), 30-35 minutes (muffins), or 60-70 minutes (loaf).

For the cookies, nutritionally:

(per cookie, batch of 20 cookies)
60 calories
4.5g fat
4.25g carbohydrate
– 2g dietary fiber
1.5g protein

This is a recipe that’s forgiving to overcooking — the pumpkin keeps everything moist even if you go a little too long in the oven. I like to put everything in the fridge when done; something about that pumpkin flavor feels like it should be served cold, to me. Plus, moist can be an understatement — even though they’re fully cooked, all of these can have an almost custardy, puddinglike consistency. Refrigeration firms them up a bit.

I also shoved some white chocolate chips into a few of the cookies. They add a nice contrast, but it’s upping the carb count.

Bookmark the permalink.

6 Comments

  1. Missy, I’m curious why you use paper, not metal muffin cups. The metal ones make me paranoid personally of the metal somehow leeching into the muffins, but not sure if it does.

    [Reply]

    missy Reply:

    Well, I specified paper on this one because I tried some without paper, and the pumpkin makes things kind of sticky — the muffins really wanted to cling to the insides of the cups. I had to scoop them out with a spoon. Seems like with a lot of low-carb and gluten-free recipes, they don’t pop out of their baking containers easily.

    (Although I’m kind of paranoid about metal too — especially the non-stick stuff, that seems to be everywhere these days.)

    [Reply]

  2. Gluten Free Cookies

    Super delicious cookies

    [Reply]

  3. There’s now some credible negative finding about Splenda?

    For a good while I was using saccharin in liquid form (no carbs!), but they seem to have quit making it.

    [Reply]

    missy Reply:

    Studies are now coming out about drinking water. I read one in which out of the twenty or so samples they tested, something like 13 had measurable levels of sucralose, because it isn’t digested and goes straight through into the water, and no amount of processing can really break it down or clear it out. I’d still rather have sucralose than aspartame, but it’s disturbing to think that eventually we may all have permanently sweetened water.

    I still have a bottle of liquid Sweet ‘n’ Low that I got at a supermarket’s going-out-of-business sale. (Alas, poor Albertson’s, we knew ye well). Haven’t seen if they carry it any local groceries lately.

    [Reply]

  4. Ewwww!

    In other words, we get to involuntarily partake of sucralose along with various anti-depressant and statin drugs (and fluoride, for better or worse)? That’s some cocktail!

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *