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Vegan, Sugar Free, Gluten Free, Pumpkin Spice Cookies

By: Jennifer of "Always Sick & Tired" for NuNaturals

This gluten free dessert idea one of the very best gluten free cookie recipes for those with multiple food allergies. This recipe for Vegan, Sugar Free, Gluten Free, Pumpkin Spice Cookies comes to us courtesy of NuNaturals. Go to for more from recipe author Jennifer.


This recipe comes courtesy of NuNaturals.

Cooking Time30 min


  • 2 cups all purpose gluten free baking mix (make sure it hasn't been presweetened)
  • 1/2 cup raisins
  • 1/2 cup unsweetened coconut
  • 1/2 cup 100 percent pure pumpkin puree
  • 1 cup silken tofu
  • 3/4 cup water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon NuNaturals NuSteviaâ„¢ White Stevia Powder
  • 1 stick of non-dairy, vegan buttery spread


  1. Preheat oven to 350 degrees F. Butter the cookie sheets to avoid sticking (1 to 2 sheets).

  2. Place 2 cups of baking mix into a large mixing bowl. Blend raisins and coconut in a blender on pulse until they are finely chopped and well mixed. Add to the baking mix in the bowl and mix well.

  3. In a small saucepan, put water, tofu, cinnamon, nutmeg, ginger, and NuNaturals Stevia on medium heat. Using a spoon, mix the ingredients and press the tofu to flatten and cream. Continue heating, stirring continuously, until the mix becomes aromatic. Pour the mix into the blender and liquify.

  4. Add tofu spice mix and pumpkin to the flour and mix well. You may need to add an additional 1/4 cup of water to blend well.

  5. Using wet hands, take the dough and roll into small balls, placing them on the cookie sheet. If the dough begins to stick to your hands, wet hands again and continue. Gluten free flours tend to get really sticky during baking.

  6. Take a spoon, wet, and flatten the balls into cookie shaped disks. Bake on the center rack of oven for 30 minutes.

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