Paleo Pumpkin Chocolate Chip Cookies

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. Made with almond flour, coconut flour and canned pumpkin, you will love how easy they are to make. They are also gluten free, egg free and vegan.

Table of Contents

• Why you will love this recipe:
• Taste and texture:
• Key ingredients and substitutions: 
• How to make this recipe:
• Chef's tips and recipe variations: 
• How to serve:
• How to store:
• Frequently asked questions:
• Other treats you will love:
• Recipe

Why you will love this recipe:

• These healthy pumpkin cookies are quick and easy to make and are ready in just 10 minutes!
• Nothing says fall quite like pumpkin, and these gluten free pumpkin chocolate chip cookies are just the best!
• This is a soft and chewy paleo pumpkin cookie recipe. 
• 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 in case you are vegan.
• These pumpkin cookies made with almond flour are refined sugar free so are healthier than most cookie recipes. 
• Don't feel like baking? Make edible pumpkin cookie dough instead!

Taste and texture:

These cookies are so soft and chewy. They are not dry, hard or crumbly. They have slight hints of pumpkin but not too strong of a pumpkin flavour which is balanced perfectly by the spices and the sweet chocolate chips.

Key ingredients and substitutions: 

• Almond flour – almond flour is one of my favourite grain free flours! It's high in protein and healthy fats. You could swap this for cashew flour. Just be sure to use almond flour and not almond meal. 
• Coconut flour – coconut flour helps add just the perfect amount of texture to these pumpkin coconut cookies. 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.
• 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 to make these dairy free pumpkin cookies even easier to make. 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.
• 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 this recipe:

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!

Chef's tips and recipe variations: 

• 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 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.
• To make these cookies vegan and with no egg use a chia egg or flax egg instead of an egg.
• Be sure to use pumpkin puree and not pumpkin pie filling to make these cookies.

How to serve:

These cookies are delicious served warm or cold. I personally think they taste even better the day after they were baked. They can be served on their own, or pair them with a glass of milk or a warm mug of coffee, tea or hot chocolate.

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.

Frequently asked questions:

Other treats you will love:

• Paleo Zucchini Muffins with Chocolate
• Pumpkin Rice Krispie squares
• Cassava Flour Chocolate Chip Cookies
• Paleo Cookie Dough
• Paleo Turtle Bars
• Gluten Free Apple Pie Bars

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Recipe