Heavenly pumpkin cookies without flour and sugar

Looking for a quick and easy cookie recipe and love Hokkaido? Then try these pumpkin cookies that don't require flour!

I love pumpkin. After soups, risotto and cake must be something that is really delicious.

So how about baking pumpkin cookies, I thought a few days ago and experimented a little in the kitchen.

The result is a recipe for pumpkin cookies from a few ingredients, which is very easy to prepare. It is guaranteed to succeed even baking beginners.

You don't have to separate or crack the eggs, nor do you have to follow any order.

In short, put all the ingredients in a bowl, knead and the dough is ready.

These are my favorite recipes of all anyway.

After all, the simpler, the faster you get to eat. And that's what it's all about, isn't it? :)

What ingredients do I need for pumpkin cookies without sugar?

Before we get right to the recipe, I want to say a few words about the ingredients and tell you what you can substitute them with if you don't have them at home.

Pumpkin puree

I use a puree for these pumpkin cookies that I made the day before. You can of course also make it fresh.

To do this, grab a Hokkaido pumpkin, core it, and cut it into small pieces.

For 250 g of pumpkin puree you need to boil about 200 g of pumpkin in twice the amount of water. The smaller you cut the pieces, the faster they are cooked.

Pour off the remaining water and puree the squash pieces with a powerful Blender* or mash them with a fork. Leave to cool briefly and you can start making the Hokkaido cookies.

Note to self: Try the same recipe with sweet potato instead of pumpkin. That should also taste really delicious!

Tip: You don't have to throw away the seeds. You can simply dry them in the oven and roast the pumpkin seeds with spices!

As an egg substitute: applesauce

While fresh applesauce is very pleasantly sweet, the sweetness dissipates during baking. A cake sweetened only with applesauce will therefore not be sweet.

In this case, the fruit puree has more of a function as a binder between the ingredients - in other words, like a conventional hen's egg.

Applesauce is the perfect egg substitute for all who do not tolerate eggs or eat a vegan diet!

To sweeten

It does not work completely without sweetness. The chocolate drops provide the initial sweetness, but unfortunately that's not quite enough. Therefore I help with Erythritol* according to. This calorie-free sugar substitute is ideal for anyone who is watching their figure but still wants sweetness in their recipe.

Alternatively you can also Birch sugar* use.

Oatmeal and nuts

Fine leaf oatmeal* provide bite in the recipe. Mixed with nuts, they add a lot of flavor to the cookies and ensure that we feel full for a long time.

If you wish, you can replace the hazelnuts with grated almonds* replace hazelnuts. I've tried this before, but I think hazelnuts are better because their flavor goes very well with pumpkin and Cinnamon* harmonizes.

If you like it very flavorful, replace about 1/4 of the hazelnuts with walnuts.

Spices

The combination of apple, Cinnamon* and pumpkin is beautifully autumnal and creates a wonderful aroma in the whole apartment while baking the pumpkin cookies.

And completely without Xucker chocolate drops* is not possible after all. But they're also sugar-free, so there's no reason not to.

These pumpkin cookies are

• vegan
• Sugar free
• Without lactose
• without gluten, if you use gluten-free oatmeal
• Suitable for a healthy diet
• and mega tasty!

Try this pumpkin gnocchi with sage!

Which variety is best for pumpkin cookies?

Hokkaido, butternut, nutmeg? So what is the right choice for pumpkin cookies?

For me, the answer is quite obvious: Hokkaido. This pumpkin not only brings a beautiful color to all dishes, it also saves a lot of work.

You don't have to peel a Hokkaido. You can simply cook the peel, it becomes very soft and can be pureed wonderfully.

I only cut it away if it is damaged or has pressure marks. So: Just wash before processing and then off with it in the pot.

You can also use butternut and replace it 1:1. It makes little difference in taste. The color is a little paler and you need to peel it first. Butternut skin is very tough and hard.

From the leftovers from the butternut you can make then prepare crispy pumpkin fries!

How to refine Hokkaido cookies?

Is the recipe still not exciting enough for you? You can of course change or add some ingredients and give your pumpkin cookies a personal touch.

How it is additionally with

• Vanilla bean
• Cardamom*
• Nutmeg
• Cocoa powder*
• Orange zest

or when you

• Chocolate replaced with delicious raisins or cranberries
• Swap applesauce for pear puree
• use ground walnuts or almonds instead of hazelnuts.

More delicious pumpkin recipes

If pumpkin cookies without sugar have awakened your desire for Hokkaido, butternut and Co, then you should stop by here:

• Fluffy pumpkin rolls with yeast
• Super delicious: pumpkin apple soup
• Veggie pumpkin goulash with chickpeas
• Pumpkin soup with coconut milk

As you can see, a lot is possible. Do you additionally give Cocoa powder* If you use a little less nuts, don't forget to use a little less. Otherwise the pumpkin cookies could be quite dry.

My conclusion

Pumpkin cookies are my new favorite recipe. I hope you love the Hokkaido cookies as much as I do. Refine them just as you like. Enjoy the pumpkin cookies and good luck!

To browse further:

• Juicy kidney bean burger: the delicious 10 minute veggie burger
• Cooking pumpkin in the oven - Delicious pumpkin wedges from the oven
• The most delicious plum compote in the world + preserving instructions

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