Recipe: Flourless Cinnamon Pumpkin Raisin Cookies (Paleo, SCD, GAPS)

November 10, 2013 · 15 comments

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Although I call these pumpkin cookies, I am actually using kabocha squash, which is a very dry squash. It is perfect for gluten-free, grain-free recipes as it usually requires no additional flour at all! These cookies really hold together well and are appropriate for all the healing diets; GAPS, SCD, Paleo.

This time of year who doesn’t have lots of squash on hand. I know I do! In my grain-free/Paleo family, we don’t do much with potatoes and we don’t use grains at all.

Wait until you try these cookies! I think you will be pleasantly surprised!

Click here for directions for The Easiest Way to Make Winter Squash

Flourless Pumpkin Cinnamon Raisin Cookies

Ingredients

Equipment

Instructions

  1. In the food processor process the cooked kabocha squash — it may be dry and crumbly
  2. Add the eggs, honey and softened ghee or butter, stevia and vanilla and process
  3. Add the baking soda, salt and all the spices and process
  4. Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
  5. The batter should be thick and spoonable
  6. Drop about a half tablespoon of the batter onto the cookie sheet, using up all the batter
  7. You will need two cookie sheets
  8. Place a piece of plastic wrap over the cookies and pat down with a spatula for even thickness
  9. Use the same plastic wrap for the second cookie sheet
  10. Bake at 325 degrees F for 20 – 22  minutes or until slightly browned on top
  11. Cool on the cookie sheet

Prep Time: 10 minutes
Bake Time:  22 minutes

All the suppliers for the ingredients I use in my recipes may be found here.

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Shared at: Slightly Indulgent Tuesday, Hearth & Soul Hop, Gluten Free Wednesday,  Allergy Free Wednesday, Healthy 2Day, Party Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Gluten Free Friday, Fight Back Friday, Healing With Food Friday, Bizzy Bakes

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{ 11 comments… read them below or add one }

1 Ruth Sharpe November 11, 2013 at 8:49 am

Do I need to change anything if I only have pumpkin or butternut available to use in this recipe?

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2 Jill November 11, 2013 at 9:16 am

With those options it may be a little more liquid and you may have to add a little coconut flour to get a thicker consistency.

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3 Theresa November 11, 2013 at 3:10 pm

I’m going to try this. Just so you know, stevia isn’t SCD-legal. Saccharin is though. Looks like 1/4 tsp liquid stevia is equivalent to 1/4 cup sugar, which is12 tsp sugar, or 12 Hermesetas tablets. I’ll give that a try.

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4 Jill November 11, 2013 at 4:10 pm

Hi Theresa,
Right, stevia isn’t legal on SCD but saccharin has been implicated in cancer so I would avoid it. Just use a little more honey instead and taste the batter to be sure it is sweet enough for you.

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5 Theresa November 11, 2013 at 10:01 pm

Hi Jill:

The studies linking saccharine to cancer haven’t held up.
http://www.hc-sc.gc.ca/fn-an/securit/addit/sweeten-edulcor/saccharin_prop-eng.php Elaine Gottschall, who wrote “Breaking the Vicious Cycle” the book bringing the SCD to public attention, studied saccharine in depth and found it to be very safe, and the least damaging of all artificial sweeteners. Off my soapbox now ;-)

I did try the recipe. I only had cooked butternut squash, and the batter was very liquid, so I added 3 tbsp coconut flour. Had to dehydrate the cookies after baking. But I might see about using a variation of this to make a cake. Interesting concept though, using squash as the only “starch” in a sweet baked treat.

Thank you for the recipe.

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6 Jill November 12, 2013 at 6:22 pm

Theresa,
I don’t know if Elaine studied stevia as it was not popular when she did her work. But I do not believe that saccharine is safe. I like to keep to natural sweeteners like honey and stevia (which has been used for thousands of years).

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7 Libby November 12, 2013 at 12:29 am

OMG JIll! These look divine! I am SO posting this on my eatplaylovemore FB page tomorrow!
-Libby

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8 Marianne @ Ragdoll Kitchen November 13, 2013 at 2:15 pm

These sound really good! Hope to try them soon.

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9 Cindy (Vegetarian Mamma) November 21, 2013 at 5:48 pm

YUM! Thanks for sharing at vegetarianmamma.com’s #glutenfreefridays link up!

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10 Chaya November 23, 2013 at 8:43 pm

Kabocha is my favorite squash. It is one, I could eat plain so I can imagine how good it is, in the cookies. This is being featured, this week, at My Meatless Mondays. Thanks for sharing it with us, Jill.

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11 Anne @Authentic Simplicity December 3, 2013 at 9:21 pm

Great idea! Kabocha squash is always available at the Asian markets around here, so I could make this one year round. Thank you for linking up to Healthy 2Day Wednesday!

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