Paleo Pumpkin Spiced Macadamia Cookie Recipe

Trust me, whether you like pumpkin or not, you have to try these paleo pumpkin spiced macadamia cookies. Not only are they healthy and free from dairy, but they’re the softest cookies I have possibly ever made.

I’ll confess, yesterday I had my first (ever) pumpkin spiced latte and surprisingly, I was pleasantly pleased. Not too sweet, not too heavy and perfectly spiced with Autumn. So, thanks to yesterdays pre-cinema treat, today’s recipe is inspired by all things pumpkin. By the way, if you haven’t seen First Man, then I highly recommend it. 

Right now, cookies have become one of my favourite desserts to bake. Now that I’ve pretty much sussed out the right recipe for paleo and non-paleo cookies, I love experimenting with different add-ins and flavours. And, with Autumn spice being my most loved flavour, I was more than happy to whip out the cinnamon, ginger and nutmeg spices.

Without tooting my own horn, these really are a perfect treat to welcome Autumn with. I always thought chewy melt-in-your-mouth kind of cookies were my kinda cookie but actually, these soft and (dare I say it) moist cookies, are a close runner-up. And, if you hadn’t guessed already, I much prefer a chunky cookie. The chunkier, the better.

I added macadamia nuts to my pumpkin spiced cookies and, thanks to their almond-like flavour, they really compliment the spices and sweet pumpkin. As for the pumpkin, you can find canned pumpkin puree in most supermarkets. If not, Amazon is your next best bet! 

So next weekend, when the UK is blessed with another wet and windy weekend, give these easy pumpkin spiced macadamia cookies a whirl. All you need are less than 10 ingredients, a bowl and a spoon. Oh, and an oven would help too! 

Paleo Pumpkin Spiced Macadamia Nut Cookie Recipe

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Serves: 9 large cookies Prep Time: 10 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 160g almond butter
• 85g pumpkin puree
• 1 beaten egg
• 3 tbsp almond flour
• 45g coconut sugar
• 1 tsp vanilla
• 2 cloves
• 1 tsp baking soda
• 1/2 cup macadamia nuts
• Pumpkin pie spice. To make:
• 2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg

Instructions

Begin by preheating your oven to gas mark 4 and line a baking tray with parchment paper.

In a bowl add together all of your ingredients (except the nuts) and mix together until everything is fully combined.

Add in the nuts and mix once again.

Using a tablespoon, add a dollop of the cookie dough mixture onto the baking tray. Continue to do this until the mixture has been used up (make sure you leave the cookies to expand). You can either go with flat cookies or fat cookies like me.

Pop the cookies into the oven and bake for 9-12 minutes.

Remove from the oven and leave to cool before serving.

Enjoy!

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