These are the best paleo pumpkin chocolate chip cookies! Ready in just 10 minutes they are so soft and chewy with hints of cinnamon and pumpkin and the perfect amount of chocolate. You will love how easy these cookies are to make and that they are also gluten-free, egg-free and vegan.
Calling all pumpkin fans! If you love pumpkin desserts like my gluten-free pumpkin chocolate chip squares then you are going to love the pumpkin cookies I am sharing with you today.
Table of Contents
Why you will love these cookies:
- The taste! These cookies are so soft and chewy with hints of pumpkin and cinnamon and are loaded with chocolate chips. And don't worry, the pumpkin flavour isn't too strong so even if you don't like pumpkin I bet you will still love these cookies!
- These healthy pumpkin cookies are quick and easy to make and are ready in just 10 minutes!
- Besides being paleo these cookies are also gluten-free, dairy-free, and refined sugar free. They can also easily be made egg free, and vegan!
Don't feel like baking? Make no bake edible pumpkin cookie dough instead!
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe- Dry ingredients: almond flour, coconut flour, coconut sugar, and baking soda. Be sure to use almond flour and not almond meal which is too gritty.
- Spices: sea salt, ground cinnamon, ground nutmeg, ground cloves, and allspice.
- Wet ingredients: pumpkin puree, egg, maple syrup, vanilla extract, and coconut oil.
- Chocolate chips - for paleo, use dairy free and soy free chocolate chips. I prefer to use dark chocolate chips but you can use any type of chocolate chip that you prefer.
Recipe variations and add ins:
- To make these cookies vegan and egg-free: use a chia egg or flax egg instead of an egg.
- Instead of the coconut sugar you can use brown sugar.
- Instead of almond flour you can use coconut flour.
- Feel free to top these cookies with a little flaky sea salt to make them even more decadent.
How to make paleo pumpkin chocolate chip cookies:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the ingredients, except the chocolate chips, to a large bowl and blend well until smooth with a spoon or pastry blender.
- Step 2: Then add the chocolate chips to the bowl and stir them into the dough.
- Step 3: Line a baking sheet with parchment paper and using a medium sized cookie scoop transfer the dough to the cookie sheet. Press the dough down so that it's flat.
- Step 4: Bake the cookies for 10-12 minutes, until the bottoms are golden. Then let the cookies cool completely and enjoy!
Top tips:
- I think these cookies taste even better the next day. Letting them rest overnight gives them the perfect texture.
- Be sure to flatten the cookies before baking them - if you don't they won't flatten on their own.
- I recommend wetting the spoon or spatula in between each cookie when flattening them so that the dough doesn't stick.
- Be sure to use pumpkin puree and not pumpkin pie filling to make these cookies.
- Let these cookies cool completely before eating them. Trust me, the wait is worth it!
Paleo pumpkin chocolate chip cookies FAQs:
Are these cookies vegan?
As written the recipe is not vegan, but to make them vegan all you need to do is swap the egg for a flax seed egg or chia seed egg.
Is almond meal the same as almond flour?
No they are different. Almond flour has a finer texture and is what you want for these cookies.
How do I store these cookies?
Store these pumpkin cookies in an airtight container at room temperature for up to 3 days, or in the fridge for 7 days. These cookies also freeze really well for up to 3 months in an airtight container or freezer safe bag.
Other paleo desserts you will love:
Recipe
Paleo Pumpkin Chocolate Chip Cookies
These paleo pumpkin chocolate chip cookies are just the best! Soft and chewy and loaded with chocolate you will love how easy they are to make. They are also gluten free and vegan!
Print
Pin
Rate
Servings: 12 cookies
Calories: 233kcal
Equipment
Ingredients
- 2 cups almond flour
- 1/3 cup coconut sugar
- 4 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- pinch sea salt
- 1/3 cup pumpkin
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 egg (for vegan use a flax seed or chia seed egg)
- 1 teaspoon organic vanilla extract
- 1/2 cup dairy free chocolate chips (for paleo ensure that they are soy free too)
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except for the chocolate chips to a large bowl and blend well until smooth with a spoon or pastry blender.
- Add the chocolate chips and stir them into the dough.
- Line a baking sheet with parchment paper, and using a medium sized cookie scoop, transfer the dough to the cookie sheet.
- Using a fork or spatula, flatten each cookie (otherwise the cookies won't flatten when they bake).
- Bake for 10-12 minutes, until the bottoms are golden.
- Remove the cookies from the oven and let them cool. Then enjoy!
Notes
- This recipe yields 12 cookies.
- To make these cookies vegan, use a chia seed or flax seed egg instead of an egg.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 233kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 31mg | Fiber: 3g | Sugar: 11g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!
Anne
Enjoying these just out of the oven! Delicious! Thankyou!
Erin Carter
I am so glad you love them!
Kristie
These are a delicious treat!