Pumpkin Cookie Dough

Eating globs of cookie dough by the spoonful (completely guilt free) is something dreams are made of!

This doughy recipe of delight is something I made up during a sugar craving meltdown. Instead of reaching for a tray of place-and-bakes, I did a little research and made up these easy options that will cure any cookie-dough craving!!

Almonds (pure- with no oil or salt)
Canned Pumpkin
Ripe Banana
Coconut Butter
Unsweetened coconut flakes

** Extra- (for the less healthy version)
Dark chocolate chips
Gluten free boxed cake mix


1. Grind two handfuls of almonds in a food processor.

2. Add one ripe banana and 1/2 a 15oz can of pure pumpkin. Blend.

3. Add cinnamon and allspice to taste.
(I like a lot!)

4. One tablespoon of softened coconut butter. And 1 tablespoon of unsweetened coconut.

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—to keep it Whole30 approved, stop there! Put in refrigerator for a few hours before rolling it into balls over the unsweetened coconut.—-

5. Mix in 2 tablespoons of gluten free cake mix. (This make it more doughy and sweeter)

5. Gently stir in 2 tablespoons of dark chocolate chips.

—cover and refrigerate for a few hours before serving. I like it cold. Or just eat it right from the mixing bowl!!

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—It’s surprisingly VERY VERY filling! This is a single serving, but I doubt you can finish all of it in one sitting!!







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5 thoughts on “Pumpkin Cookie Dough

  1. Do you think I could substitute the almonds for a non nut or grain? I love what these are about just can’t have the nuts!

  2. These were lifesavers on my Whole30! So good! I would suggest adding a little nutmeg to the mix as well. I did that the second time I made these and the difference was noticeable and delicious. I only added a little as compared to the cinnamon and allspice

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