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Pumpkin is loaded

with nutrients that can

boost your immune system.

For one, it’s high in beta-carotene, which your body turns into vitamin A.

Studies show that vitamin A can strengthen your immune system and help fight infections. Conversely, people with a vitamin A deficiency can have a weaker immune system .


Pumpkin is also high in vitamin C, which has been shown to increase white blood cell production, help immune cells work more effectively and make wounds heal faster. Aside from the two vitamins mentioned above, pumpkin is also a good source of vitamin E, iron and folate — all of which have been shown to aid the immune system as well



Prep/Cook time: ~40 minutes    Makes: 24 cookies

Deanne pumpkin cookies eco design and bu


  • 2 cups almond flour, sifted

  • 1 cup pumpkin (cooked or canned) 

  • 1/2 cup coconut flour, sifted

  • 3/4 cup coconut brown sugar

  • 1/2 cup vegetable oil (I use coconut butter, melted)

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 2 teaspoons baking powder

  • 2 eggs (Tip: 1 can be used if watching your egg intake)

  • 8 oz chocolate chips



  1. Preheat oven to 350 degrees

  2. Combine all the dry ingredients (almond flour, coconut flour, coconut brown sugar, salt, cinnamon, and baking powder) in a mixing bowl.

  3. In a separate bowl, blend all the wet ingredients (2 eggs, vanilla, pumpkin, and oil) and mix until blended.

  4. Slowly add dry ingredients into the wet ingredients and fold in the chocolate chips.

  5. Let the dough set for at least 20 minutes. (Tip: It can be left for up to 8 hours, if you prefer!)

  6. Scoop the dough the size of 2 tablespoons and bake on parchment paper for 10-12 min (Please note: Some ovens may take longer)

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