Paleo Pumpkin Chocolate Chip Cookies (gluten-free)

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 dessert recipe I am sharing with you today.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions: 
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other treats you will love:
• Recipe

Why you will love this recipe:

• 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! They are also made in one bowl so the clean up is so simple.
• 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!
• They store well and freeze well so are a great meal prep option.

Don't feel like baking? Make my no bake edible pumpkin cookie dough instead!

Ingredients and substitutions: 

• Almond flour – to help give these cookies the best texture and sweet flavour. Be sure to use almond flour and not almond meal which is too coarse and gritty. You could swap this for cashew flour.
• Coconut flour – when combined with the almond flour this helps give these gluten-free cookies the best texture. I don't recommend trying to substitute this with any other flour. 
• Coconut sugar - to give the cookies the perfect amount of sweetness and keep them refined sugar free. You could swap this for brown sugar, but just note that brown sugar isn't considered paleo.
• Baking soda - this helps the cookies rise a bit when they bake. Do not try swapping this for baking powder.
• Sea salt - to help contrast the sweetness of the cookies.
• Spices: ground cinnamon, nutmeg, cloves and allspice - these give these cookies the perfect pumpkin spiced flavour.
• Pumpkin puree - you can either used canned pumpkin puree or make your own. Just be sure to use pumpkin puree and not pumpkin pie filling.
• Egg - This helps bind the cookies and add a little moisture. To make these cookies vegan, simply swap the egg for either a chia seed egg or flax egg.
• Maple syrup - to help give these cookies the perfect, soft and chewy texture and add a bit more sweetness.
• Coconut oil - this helps add moisture and give these cookies their perfect texture.
• Vanilla extract - to help enhance the delicious flavours of these fall cookies.
• Chocolate chips - for paleo, be sure to 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.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next, add all the ingredients, except for the chocolate chips, to a large bowl and blend well until smooth with a spoon or pastry blender. 

Step three:

Then add the chocolate chips to the bowl and stir them into the dough. 

Step four:

Now 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 (or it won't flatten otherwise).

Step five:

Bake the cookies for 10-12 minutes, until the bottoms are golden. Then let the cookies cool completely and enjoy!

Top tips:

• Do not try swapping the flours. I have not tried any substitutions and don't think they will work out.
• 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!

Recipe variations and add ins:

• To make these cookies vegan and egg free: use a chia egg or flax egg instead of an egg.
• Feel free to top these cookies with a little flaky sea salt to make them even more decadent.
• These cookies store really well so feel free to make a double or triple batch.

How to store:

Store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days.

These cookies also freeze really well for up to 3 months in an airtight container or freezer safe bag.

Frequently asked questions:

Other treats you will love:

• Paleo Zucchini Muffins with Chocolate Chips
• The Best Pumpkin Rice Krispie Squares
• The Best Cassava Flour Chocolate Chip Cookies
• Paleo Cookie Dough
• Paleo Turtle Bars
• Gluten-Free Apple Pie Bars

Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

Recipe