Pumpkin Raisin Cookies

Pumpkin Raisin Cookies

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 15


For the cookies:

  • cup coconut flour
  • 6 tbsp extra virgin coconut oil
  • 2 eggs
  • ½ cup pumpkin puree
  • ¼ cup Honey Mix
  • ½ tsp baking soda
  • ½ tsp raw apple cider vinegar
  • Pinch of unrefined salt
  • ½ tsp ground cinnamon
  • Pinch of freshly grated nutmeg
  • ½ tsp vanilla extract
  • ½ cup organic raisins

For the frosting:

  • ¼ cup coconut cream
  • ¼ cup Honey Mix
  • 2 tsp coconut milk or milk of choice
  • ½ tsp vanilla extract


  • Preheat the oven to 350°F. To measure the coconut flour, fluff flour with a fork then scoop the measuring cup and level. Don’t pack the flour, or the cookies will be too heavy.
  • Have all ingredients at room temperature and then stir together until well combined. If ingredients are not at room temperature, the batter will not combine because the coconut oil will clump. You can melt the coconut oil to help it mix together well.
  • Flatten balls of dough on a parchment paper lined baking sheet. I recommend making them smaller than the cookies in the picture – the bigger the cookies, the more fragile. I suggest using 1 tbs of dough per cookie and just flattening it slightly.
  • Bake for 18-20 minutes, until golden around the edges. Cool cookies completely before frosting.
  • To make the frosting, have the ingredients at room temperature. Stir together until creamy. You may need to add another teaspoon or more of coconut milk for a spreadable frosting. Frost cookies before serving. Cookies and frosting should be stored separately. These cookies freeze relatively well.

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