You only need 3 ingredients and less than 20 minutes to whip up these 3 Ingredient flourless pumpkin cookies! Free from the top eight allergens and completely nut free, these cookies are thick, chewy and slightly soft. They are also completely gluten free, sugar free, vegan, and dairy free!
Oh, sunflower seed butter.
You taste so delicious.
You taste amazing slathered on toast, or even eaten as a mock dip with baby carrots.
Heck, I even eat you with a spoon from the jar.
As much goodness as you provide, you have one teeny, tiny caveat.
Whenever I bake with you, you leave the finished product with the most visually unfortunate hue.
What does that mean?
It means my muffins look a little green, it means my no bake granola bars are anything but golden, and my breakfast cake look like a green smoothie was blended through it. The worst was when I made the test batch of today’s cookies for Alexis last year, she thought there was matcha powder in it.
Let’s talk the original flourless pumpkin cookie recipe. They are soft, chewy and insanely simple to whip up. I mean, you could literally make it with your eyes closed. However, there was a fourth optional ingredient- Nut butter. While it was ‘optional’, I tried to make it a point for it to be mandatory, as it took the soft and chewy cookie texture to the next level. Not only that, it left the cookies more satisfying, thanks to the addition of healthy fats.
When reader Janine asked a while back for a nut-free alternative, I didn’t want to just suggest her to omit it- I wanted her (and her children’s lunchboxes!) to enjoy the satisfying addition of a healthy fat, so wanted to provide a tested option!
In my pantry, I always keep a jar of this sunflower seed butter. It’s not 100% natural, as it has some added sweetness to it. Yes, there is a dash of sugar in it, but unless you enjoy the whole jar in one go, it’s negligible. I prefer this over the 100% natural kind, as they don’t have the slightly more savory taste. However, regardless of which one of these you use, they will still provide a green tinge to baked goods.
How do I rectify that?
Make your own!
Granted, these will still have a slightly off color too, but definitely not as evident as the store bought kind! If you have a high-speed blender or food processor, it’s ridiculously easy to whip up- I followed this recipe and included the coconut palm sugar. This is personal preference, but it also means you can omit the sweetener in the cookies! How about we jump into the recipe now?
These healthy 3 Ingredient flourless pumpkin cookies are made completely nut-free, thanks to the sunflower seed butter! They are perfect for lunch boxes or snacks, especially in nut-free environments and schools! These cookies are thick, chewy and slightly soft, and are freezer friendly! Unlike traditional cookies, these contain no flour, butter, oil or sugar, as they are naturally sweetened! The original recipe is based off gluten free rolled oats, canned pumpkin and a granulated sweetener of choice. This is the same, but there is some role reversal here- The granulated sweetener becomes optional and the nut butter of choice (or sunflower seed butter, in this case!) becomes mandatory! Because of the ingredients used, these pumpkin cookies are naturally gluten free, vegan, sugar free, dairy free and allergen-friendly!
HACK! Want to add some chocolate goodness AND continue to keep this 100% nut free? My favorite brand of chocolate baking chips fit the bill completely! Do yourself a favor and add either the mini chips, the morsels or even the mega chunks for some added fun and sweetness! Besides, it’s chocolate.
Make these healthy 3 ingredient nut-free flourless pumpkin cookies and irrespective of what hue your cookies result it, just eat it.
I mean, cookies.
- 2 cups rolled oats (gluten free, if necessary)
- 1 cup pumpkin puree
- 4 T sweetened sunflower seed butter (can sub for any nut butter, however will no longer be nut-free)
- 1 tsp cinnamon (optional)
- 1/4 cup granulated sweetener of choice (optional, but highly recommended)*
- Dairy free chocolate chips (optional)
- Preheat the oven to 350 degrees and lightly grease a baking tray and set aside.
- In a large mixing bowl, combine the oats, pumpkin, sunflower seed butter and mix well. Add cinnamon and granulated sweetener of choice, if desired.
- Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Top with optional dairy free chocolate chips and bake for 12-15 minutes, depending on desired consistency.
- * I recommend adding this sweetener, even if your sunflower seed butter is sweetened.
- Cookies can be kept covered for up to 2 days, but best to be kept refrigerated. They are freezer friendly too!
These flourless muffins taste delicious with the subtle taste of roasted sunflower seeds!
Make these breakfast bars for grab and go breakfasts OR snacks for school!
Banana bread in cookie form is something which should be standard!
These granola bars are based on sunflower seed butter AND chocolate!
These double chocolate chunk cookies need to happen…yesterday!
Are you a fan of sunflower seed butter?
Have you ever baked with sunflower seed butter which resulted in something green?
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