Pumpkin Cookies (Wheat Free)

While in the process of trying to use extra pantry items, I made up this recipe.  My children (and husband) had no complaints!

Pumpkin-butter Cookies

1 jar Trader Joe’s Pumpkin Butter
2 cups walnuts
1 ½ cups coconut meat (unsweetened, Tropical Traditions)
1 ½ cup brown rice
1 cup arrowroot powder
a few dashes of cinnamon
1 egg
4 Tbsp. butter/olive oil blend*
1 ½ tsp baking powder (Bob’s Red Mill, aluminum-free)

Preheat to 325-350 degrees.  Blend to a powder the rice, coconut, and walnuts separately in the Vita-Mix.  Mix with other ingredients.  Drop by spoonfuls onto parchment paper.  Bake till done (15-20 minutes or until lightly browned).

*I mix my butter with olive oil in order to keep it cold and spreadable.  However, butter or coconut oil would work just fine for the recipe.

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My grandmother used to say that if you had a variety of colors on your plate, you were eating a well rounded meal. Then when I got married, my husband