Gluten Free Pumpkin Cookies Coconut Flour. Preheat the oven to 350°f and line a baking sheet with parchment paper. Add the dry mixture to the wet mixture.
These gluten free no bake cookies will harden when you refrigerate them. These cookies use solely coconut flour, which makes them gluten and grain free! ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum.
Combine all dry ingredients (almond flour, coconut flour, flax seeds, baking powder, pumpkin pie spice, and sugar) in a bowl and stir with a whisk to combine.
We’re using a mix of almond flour and coconut flour to keep these cookies gluten and grain free. Use dairy free cream cheese and dairy free butter in the frosting. Once the pumpkin cookie dough is chilled and firm, use a cookie scoop to scoop out 1 heaping tablespoons of dough per cookie. Chocolate and pumpkin go very well together!