If you’re looking for something other than pumpkin pie to satisfy your sweet tooth on Thanksgiving, give these gems a whirl.  They’re simply divine in texture and flavor.  With just the right amount of spice these fluffy, almost cake-like cookies offer a simple twist on an old classic.




Vegan, gluten free, dairy free, egg free

Recipe by Jentry Lee Hull adapted from Amy in the Kitchen

Yields 2 dozen cookies



  • 2 flax eggs (2 Tbsp. ground flax + 6 Tbsp. water)
  • 1 ½ cups pureed pumpkin
  • ½ cup virgin coconut oil, melted
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • 1 tsp. pure vanilla extract
  • 2 cups almond flour (super-fine)
  • 1 ½ cups gluten free oat flour or other GF flour blend (I used Cup 4 Cup)
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • 2-3 tsp. pumpkin pie spice
  • ¾ tsp. pink salt
  • 2 cups Enjoy Life Foods Chocolate Chips



  • Preheat oven to 350°
  • Line 2 baking sheets with parchment paper.
  • Whisk ground flax with water and let sit for about 5 minutes.
  • In a large mixing bowl, combine pureed pumpkin, coconut oil, maple syrup, coconut sugar, and vanilla extract. Mix by hand, with an electric mixer or with a standing mixture.
  • Add flax eggs to the wet mixture and blend until creamy.
  • In a separate bowl, whisk together with a fork, almond flour, oat flour, baking powder, baking soda, pumpkin spice, and salt.
  • Slowly add the dry mixture into the wet mixture and stir until well-incorporated. Don’t over mix or you’ll have tough cookies.
  • Using a cookie scooper or small spoon, place cookie dough onto each lined baking sheet in rows of 3X4 (12 cookies per pan).
  • Bake at 350°F for 10-12 minutes, or until cookies are golden brown and lightly crisp around the edges.
  • Remove from heat and let cool on a cooling rack for about 10 minutes before eating.
  • Enjoy!

Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 11/24/16

7:00AM-8:00AM ONE BIG HAPPY THANKSGIVING CARDIO BLAST –  MVHS Football Field  – Coach Michelle