Peanut Butter Pumpkin Cookie Dough (grain free and vegan)

Folks, this recipe is JUST for you if you are obsessed with cookie dough, but you also are obsessed with pumpkin. Moreover, this is absolutely fantastic if you cannot consume wheat!

I wanted to create a spontaneous recipe on a whim. Not just any recipe, though–one that contains nutritional value. There’s something about knowing that when a delicious meal is also healthy for you. Even more fortunately, you can substitute one of the main ingredients for many other options? Nutritious, tasty, AND customizable? How can you not be sold?

Depending on the type of sweetener you use, this cookie dough is INSANELY low calorie.

RECIPE (serves 2 large portions or 4 full cup servings)

  • 1 can of pumpkin, can substitute for 15 ounces of kabocha squash, butternut squash, sweet potato, applesauce, etc.
  • 3/4 cup of coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 100 mL monkfruit sweetened maple syrup
  • 2 TBSP granulated monkfruit or Stevia (can also sub for more monkfruit maple syrup)
  • 2 flax eggs (2 TBSP flax seed meal + 6 TBSP water)
  • 1/4-1/3 cup unsweetened nondairy milk


  1. Whisk all dry ingredients together (except for monkfruit) until the color and consistency is uniform.
  2. Create your flax eggs by integrating the flax seeds and water together, letting them sit for several minutes until thick and smooth.
  3. Gently pour the wet ingredients into the dry.
  4. Mix everything together until the dough is perfectly combined and there are no inconsistencies in color, thickness, moisture, etc.
  5. Enjoy!

NUTRITION FACTS (out of two servings)

  • Calories: 350
  • Total fat: 8.6 grams (6.2 grams being saturated)
  • Carbohydrates: 57.7 grams
  • Dietary fiber: 35.4 grams
  • Sugar: 13 grams (0 grams being added sugar)
  • Protein: 11.2 grams
  • Calcium: 20.1% RDI
  • Iron: 34.6% RDI
  • Potassium: 286.3 mg
  • Vitamin A: 491.3% RDI
  • Vitamin C: 14% RDI

Wait until you try this with purple sweet potatoes!

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