These paleo pumpkin chocolate chip cookies are so delicious! Soft on the inside, with hints of cinnamon and pumpkin, and the perfect amount of chocolate. Made with almond flour and coconut flour you will love how easy they are to make. They’re also gluten free and vegan!
Why you will love this recipe:
- Nothing says fall quite like pumpkin, and these gluten free pumpkin chocolate chip cookies are just the best!
- These cookies are 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!
- They’re made in one bowl so the clean up is so simple.
- Because these cookies are paleo, they are also gluten free and dairy free. I also included a vegan option.
- These cookies are refined sugar free so are healthier than most cookie recipes.
Ingredients and substitutions:
- Almond flour – this is one of my favourite grain free flours! It’s high in protein and healthy fats. You could swap this for cashew flour.
- Coconut flour – this helps add just the perfect amount of crunch to the muffin top. 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.
- Baking soda – just a bit is all you need to help these cookies rise the perfect amount.
- Spices: ground cinnamon, nutmeg, cloves and allspice – these give these cookies the perfect spiced pumpkin flavour.
- Pumpkin puree – you can cook the pumpkin yourself or used pre-cooked canned pumpkin.
- Egg – This helps bind the cookies and add a little moisture. If you can’t have eggs 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!
Equipment needed:
- A cookie sheet – to bake the perfect cookies!
- 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.
How to make this recipe:
You are going to love how easy these cookies are to make!
Step one: first, preheat your oven to 350F.
Step two: 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.
Step three: line a baking sheet with parchment paper and use your cookie scoop or spoon 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).
Step four: lastly, bake the cookies for 10-12 minutes, until the are golden brown. Then let them cool before enjoying.
Chef’s tips:
- 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.
How to store:
- Store these cookies in an air tight container on the counter for up to 3 days. If you want them to last longer store them in the fridge for up to 7 days.
- These cookies freeze really well so feel free to make a double or triple batch and save some for later.
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 to use for these cookies. Almond meal will not work out.
Are these cookies keto?
These pumpkin cookies are not keto. They have 19 grams of carbohydrates per serving so are not considered low carb.
Other paleo treats you will love:
- Paleo Zucchini Muffins with Chocolate
- Cassava Flour Chocolate Chip Cookies
- Paleo Cookie Dough
- Paleo Turtle Bars
- Gluten Free Apple Pie 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
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Preheat your oven to 350F.
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Add all the ingredients, except for the chocolate chips to a large bowl and blend well until smooth with a spoon or pastry blender.
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Add the chocolate chips and stir them into the dough.
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Line a baking sheet with parchment paper, and using a medium sized cookie scoop, transfer the dough to the cookie sheet.
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Using a fork or spatula, flatten each cookie (otherwise the cookies won't flatten when they bake).
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Bake for 10-12 minutes, until the bottoms are golden.
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Remove the cookies from the oven and let them cool. Then enjoy!
Recipe Notes
- This recipe makes 12 cookies.
- To make these cookies vegan, use a chia seed or flax seed egg instead of an egg.Â
- To make these cookies paleo, ensure that the chocolate chips you use are both dairy free and soy free.Â
- 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 day.Â
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These are a delicious treat!