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

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

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




  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 – if it is too watery, add some coconut flour a level tablespoon at a time. It won’t be “flourless” anymore, but it will work as a cookie
  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.

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, Hearth & Soul Hop, Gluten Free Wednesday

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Leave a Comment

  • Ruth Sharpe November 11, 2013, 8:49 am

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

    • Jill November 11, 2013, 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.

  • Theresa November 11, 2013, 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.

    • Jill November 11, 2013, 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.

      • Theresa November 11, 2013, 10:01 pm

        Hi Jill:

        The studies linking saccharine to cancer haven’t held up. 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.

        • Jill November 12, 2013, 6:22 pm

          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).

  • Libby November 12, 2013, 12:29 am

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

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

    These sound really good! Hope to try them soon.

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

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

  • Chaya November 23, 2013, 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.

  • Anne @Authentic Simplicity December 3, 2013, 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!

  • lolo May 18, 2014, 9:41 pm

    FYI- I tried this with pumpkin and they were way too liquidy

    • Jill May 19, 2014, 9:33 am

      In that case, you would add some more flour a little bit a the time to get the correct consistency. Pumpkin is more watery than squash. You could also drain the pumpkin first, in a sieve.

  • Cici November 16, 2014, 1:43 pm

    I love pumpkin and raisins, as well as flourless cookies. I’ve found that combining certain spices, including cinnamon, with stevia leaves a bitter aftertaste. Has anyone tried coconut palm sugar with this recipe (or ones similar) instead of stevia?

  • swathi November 17, 2014, 6:56 pm

    Delicious thanks for sharing with Hearth and soul blog hop. pinning.

  • federico November 18, 2014, 12:15 pm

    wonder step 6. would u mind to be more specific. when u said drop the butter on the cookie sheet u mean spread the butter on the parchment paper?


    • Jill November 18, 2014, 3:22 pm

      Hi Federico,
      That is Batter not butter. Drop the batter on the cookie sheet (parchment paper)

  • Andrea November 24, 2014, 1:39 am

    this was basically liquid…confused how you got a dough out of it. I ended up making pumpkin pie filling.

    • Jill November 24, 2014, 9:57 am

      Hi Andrea,
      What type of squash did you use?

  • Donna October 15, 2015, 6:24 pm

    This is my 2nd attempt at these cookies. I admittedly used pumpkin first time which was too wet. This time I used the Kabocha squash as you suggested. I even only used 1 egg. Again they are still too wet. they are however DELISH, but it would be nice if they did what they are supposed to do??? Any advice? thx. DT

    • Jill October 16, 2015, 2:09 pm

      If the squash is watery at all it will not work. If that is the case, you can add a little coconut flour a level tablespoon at a time until it thickens up a bit. It has to be a somewhat stiff consistency. They won’t be “flourless” at that point but it will work better. I never seem to have a problem getting a very starchy Kabocha squash.

  • Linda November 8, 2015, 3:40 pm

    I’m really savvy in the kitchen but these cookies were a total FAIL. I would not recommend wasting ingredients making this recipe especially when you use all organic items like I do. Sorry but this was horrible!