Get your pumpkin spice fix in this healthy, crunchy cookie recipe that will go perfectly with your latte or tea. This recipe is gluten-free, paleo, and vegan, so it checks all the boxes!

By Christy Brissette, RD
Updated: September 25, 2017
Photo: Christy Brissette, M.S., R.D.

Pumpkin spice is the unofficial, official flavor of fall, and you can enjoy it in so many ways that won't cost you more than a day's worth of sugar. (If you just can't give up your beloved PSL, there are some useful hacks to make your pumpkin spice latte healthier.) For a gluten-free, paleo, and vegan option that tastes like fall with every bite, this recipe for pumpkin spice biscotti is sure to satisfy your need for a crunchy cookie that goes perfectly with your latte. Thanks to the *real* pumpkin, they're packed with beta-carotene for healthy skin, plus fiber for a filling results. (Get your seasonal eating on in the kitchen with these 10 delicious ways to cook pumpkin.)

Gluten-Free Pumpkin Spice Biscotti

Makes 12 biscotti

Prep time: 15 minutes

Cook Time: 40 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dried figs, finely chopped (optional)
  • 1/4 cup slivered almonds (optional)
  • 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
  • 1/2 cup pumpkin, roasted and mashed, or plain canned pumpkin (unsweetened)

Directions

1. If you're using canned pumpkin or already have some roasted pumpkin ready, jump to the next step. If you're starting with raw pumpkin, preheat oven to 400°F (200°C). Cut pumpkin in half lengthwise, remove seeds, and chop into 1/2-inch cubes. Spread on a baking sheet lined with parchment paper, and bake for about 25 minutes or until softened.

2. Preheat oven (or turn it down if you were roasting the pumpkin) to 300°F (150°C). To prepare chia egg: Mix 1 tablespoon chia seeds with 3 tablespoons water in a small bowl, stir and let it sit for about 5 minutes.

3. In a large bowl, combine all of the dry ingredients (from almond flour to slivered almonds). Make a well in the middle of the dry ingredients and add wet ingredients (chia egg and pumpkin). Combine until it forms a moist, slightly crumbly dough.

4. Line baking sheet with parchment paper. Roll out dough and press to form a rectangle about 1/2 inch high.

5. Bake for 25 minutes. Remove biscotti from oven and let cool for about 10 minutes. Cut into 1-inch-wide cookies.

6. Turn down oven to 260°F (125°C) and bake cut cookies for another 15 minutes. Let cool and enjoy. Store in an airtight container.

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