Dr. Ken Alibek
Soft Pumpkin Spice Cookies (Brain-Calming & Gut-Friendly)
Key Features:
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Gluten-free
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Casein-free (dairy-free)
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No refined sugar
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Anti-inflammatory
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Rich in brain-friendly nutrients (zinc, omega-3s)
Prep Time
15 min
Ready In
50 min
Servings
15 cookies
Ingredients (makes ~15 cookies):
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¾ cup pumpkin purée (not pie filling)
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1 cup almond flour
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½ cup oat flour (certified gluten-free)
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2 tbsp coconut flour
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¼ cup maple syrup or raw honey
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1 egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
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2 tbsp coconut oil, melted
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½ tsp baking soda
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1 tsp cinnamon
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½ tsp ginger
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¼ tsp nutmeg
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½ tsp vanilla extract
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Pinch of sea salt
Optional: 1 tbsp ground flaxseed or chia seeds for omega-3 boost
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In one bowl, mix pumpkin purée, egg (or flax egg), maple syrup, coconut oil, and vanilla.
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In another bowl, mix almond flour, oat flour, coconut flour, baking soda, spices, salt, and optional seeds.
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Combine wet and dry ingredients into a thick dough.
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Scoop about 1 tablespoon of dough per cookie onto the tray and flatten gently.
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Bake for 12–15 minutes until edges are lightly golden.
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Cool on tray before serving. Store in the refrigerator for up to 5 days or freeze.
Why It's Great:
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Pumpkin is rich in beta-carotene (anti-inflammatory)
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Spices like cinnamon and ginger calm inflammation
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Flax and coconut flours support digestion and gut health