These paleo pumpkin chocolate chip cookies are just so delicious! Soft on the inside, with hints of cinnamon and pumpkin, and the perfect amount of chocolate. You will love how easy they are to make. They’re also gluten free and vegan!
Nothing says fall quite like pumpkin, and these paleo pumpkin chocolate chip cookies are just the best! They’re soft and chewy on the inside, loaded with chocolate, with just the perfect amount of pumpkin and spice. They’re easy to make and ready in just 10 minutes! And because these cookies are paleo, they are also gluten free and dairy free. I also included a vegan option!
What you need to make these paleo pumpkin chocolate chip cookies:
- A cookie sheet
- Parchment paper – you want to use this to ensure your cookies don’t touch the non-stick surface of your cookie sheet (if you aren’t sure why this is important for your health please read this post)
- A medium cookie scoop – This isn’t mandatory but ensures your cookies all turn out the same size
- Almond flour – this is one of my favourite grain free flours!
- Coconut flour – this helps add just the perfect amount of crunch to the muffin top
- Coconut sugar – to give the cookies the perfect amount of sweetness!
- Baking soda
- Spices including ground cinnamon, nutmeg, cloves and allspice – these give these cookies the perfect spiced pumpkin flavour
- Cooked pumpkin – you can cook the pumpkin yourself or used pre-cooked canned pumpkin
- Egg – I’ve included a vegan option below!
- Maple syrup – to help give these cookies the perfect, soft and chewy texture
- Coconut oil – to help keep the cookies nice and moist
- Vanilla extract – this helps bring out the amazing flavour of these cookies
- Dairy and soy free chocolate chips – these are my favourite kind!
How to make these paleo pumpkin chocolate chip cookies:
You are going to love how easy these cookies are to make!
- First, preheat your oven to 350F
- Next, in a large bowl add all the ingredients, except for the chocolate chips and stir it well to form a dough. Then add in the chocolate chips and stir them into the dough
- Line a baking sheet with parchment paper and use your medium cookie scoop to place the batter on the baking sheet. Then using a spoon or spatula, flatten each cookie (tip: if you wet the spoon or spatula between each cookie the dough won’t stick)
- Bake the cookies for 10-12 minutes, until the are golden brown. Then let them cool before enjoying
Tips for these cookies:
- Do not try swapping the flours. I have not tried any substitutions and don’t think they will work out.
- To make these cookies vegan, simply swap the egg for either a chia seed egg or flax egg
- I think these cookies taste better the next day. Letting them rest overnight gives them the perfect texture!
- I used a medium cookie scoop for these cookies to ensure they all turned out the same size
- If you don’t flatten these cookies before baking 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
Frequently asked questions:
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.
No they are different. Almond flour has a finer texture and is what you want for these cookies.
Other paleo treats you will love:
- Paleo Zucchini Muffins with Chocolate
- Cassava Flour Chocolate Chip Cookies
- Paleo Cookie Dough
- Paleo Turtle Bars
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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!
Ingredients
- 2 cups almond flour
- 1/3 cup coconut sugar
- 4 tbsp coconut flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp 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 tsp 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
-
Serve and enjoy!
Recipe Notes
- This recipe makes 12 cookies
- To make these cookies vegan, use a chia seed or flax seed egg instead of an eggÂ
- To make these cookies paleo, ensure that the chocolate chips you use are both dairy free and soy freeÂ
- I recommend wetting the spoon or spatula in between each cookie when flattening them so that the dough doesn’t stick
- I recommend letting these cookies cool completely before eating them
- I think these cookies taste even better the next dayÂ
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These are a delicious treat!