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Sugar-Free Pumpkin Cookies: Anti Candida

Anti-Candida | Gluten-Free | Paleo

Course Dessert, Snack
Cuisine Healthy
Keyword Anti-Candida, gluten free, grainfree, healthy, nutfree, paleo, pumpkin
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings 18 cookies

Ingredients

Dry ingredients

  • 5 Tablespoons coconut flour
  • 1/4 cup arrowroot or tapioca flour/starch
  • 6 Tablespoons xylitol Xyla brand recommended*
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon xanthan gum or guar gum
  • 1/4 teaspoon sea salt

Wet ingredients

  • 1/3 cup organic pumpkin puree canned pumpkin
  • 2 Tablespoons grass-fed butter, melted or coconut oil for vegan option
  • 1 egg
  • 10 drops liquid stevia

Fold in

  • 1/4 cup cacao paste or cacao nibs chopped**

Instructions

  1. In a large mixing bowl whisk together all of the dry ingredients to remove any lumps. In a smaller bowl whisk together the wet ingredients. Pour the wet into the dry and switch to a spatula to combine. Fold in the cacao paste and cover the bowl with plastic wrap. Place in the fridge for about 30 minutes to chill.

  2. Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper. Scoop about 2 heaping Tablespoons of batter at a time and form into a ball with your hands. Place on prepared baking sheet and flatten slightly with your hands. These cookies will not spread.

  3. Bake for 8 - 10 minutes. Let cool and enjoy! I find these are best stored and enjoyed straight from the fridge.

Recipe Notes

*If you aren't following a sugar-free/anti-candida diet, you can substitute coconut sugar or another granulated sugar here.

**Option to use stevia sweetened chocolate chips for a candida diet or your favorite chocolate chips for all other diets.