Paleo Pumpkin Cookies with Dark Chocolate Chips

These paleo pumpkin cookies are perfect for fall and are allergy friendly! Made with almond and coconut flour, seasoned with pumpkin spice, and stuffed with chocolate chips – they are a cookie that everyone will love!

Paleo Pumpkin Cookies with Dark Chocolate Chips | pumpkin recipes, coconut flour, almond flour, maple syrup, gluten free, diary free, grain free, easy, pumpkin spice, fall, baking | hungrybynature.com

Do you remember that glorious fall weather that we had a few weeks ago? And it was cool and lovely and everyone was like GIMME ALL THE PUMPKIN SPICE??

Yea me too.

Then in typical Chicago weather, we had a week-long heat wave that is loving referred to as “second summer” and now we’re back in the swing of fall. 

I’m a firm believer in eating pumpkin all year round; but these cookies are my first official pumpkin recipe of the season!

PALEO PUMPKIN COOKIES

Paleo Pumpkin Cookies with Dark Chocolate Chips | pumpkin recipes, coconut flour, almond flour, maple syrup, gluten free, diary free, grain free, easy, pumpkin spice, fall, baking | hungrybynature.com

What makes these almond flour and coconut flour pumpkin cookies paleo?

Hint hint, the almond and coconut flour! Among a few other things too. But it is important to note that almond and coconut flour both have higher fat contents than regular AP flour. And with the addition of pumpkin and an egg, these cookies end up being extra moist.

I know, I’m sorry. But moist is the best way to describe them. And dense. Dense is probably a better word. These cookies are dense.

These pumpkin cookies are sweetened with maple syrup – my go-to paleo sweetener. I always opt for maple syrup over honey as a sweetener in paleo baked good because the flavor isn’t as strong and doesn’t overpower the other ingredients. Honey will definitely work in place of the maple, but you will taste it.

Moral of the story, YOU DO DO.

Paleo Pumpkin Cookies with Dark Chocolate Chips | pumpkin recipes, coconut flour, almond flour, maple syrup, gluten free, diary free, grain free, easy, pumpkin spice, fall, baking | hungrybynature.com

A few notes that will guarantee you to succeed with these paleo pumpkin cookies:

  1.  Make these cookies small – two bites a piece! This is a personal preference but I love the idea of being able to eat several. And I am also all about the crispy edges right out of the oven. And the smaller the cookie, the more crispy edges. 
  2. Bake them right before you plan on eating them! They are 100% BEST eaten straight out of the oven. As the cookies sit overnight, the crispy edges will soften and the cookie will become pretty gooey.
  3. If you don’t plan on eating them all in one sitting, scoop and freeze the dough and then bake them as you are ready to eat them – adding 2 or 3 extra minutes to your baking time!
  4. ALWAYS, sprinkle them with flaky sea salt. THIS is my favorite kind

Paleo Pumpkin Cookies with Dark Chocolate Chips | pumpkin recipes, coconut flour, almond flour, maple syrup, gluten free, diary free, grain free, easy, pumpkin spice, fall, baking | hungrybynature.comMade these Paleo Pumpkin Cookies and post a picture on social media, taggin me @imhungrybynature and use the hashtag #imhungrybynature so that I can see!

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Paleo Pumpkin Cookies with Dark Chocolate Chips | pumpkin recipes, coconut flour, almond flour, maple syrup, gluten free, diary free, grain free, easy, pumpkin spice, fall, baking | hungrybynature.com

Paleo Pumpkin Cookies with Dark Chocolate Chips

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 24 small cookies or 8 large cookies 1x
  • Category: Dessert
  • Method: Oven

Description

These paleo pumpkin cookies are perfect for fall and are allergy friendly! Made with almond and coconut flour, seasoned with pumpkin spice, and stuffed with chocolate chips – they are a cookie that everyone will love!


Scale

Ingredients

  • 1 Tablespoon coconut oil, melted and cooled
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/3 cup dairy free dark chocolate chips
  • Sea salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine melted coconut oil, pumpkin, egg, maple syrup and vanilla extract. Whisk together.
  3. In a small bowl, whisk together almond flour, coconut flour, baking soda, and pumpkin pie spice.
  4. Add dry ingredients into wet and mix until just combined. Fold in chocolate chips.
  5. These cookies can be baking in two sizes. For small cookies, use a small scoop and scoop the dough onto silpat lined cookie sheet. This should yield approximately 20 cookies (two bites each!). Top with flaked sea salt and bake for 13-15 minutes.
  6. For large cookies, divide dough into 10 equal portions. Form each section into a ball and flatten with your fingers. Top with flaked sea salt and bake for 13-15 minutes.

Notes

The baking times are listed for how long it took to get a little brown on the edges. But know that these are very moist cookies; as they sit overnight, they will soften. Personally I love gooey cookies! But you could bake them for a little longer if you don’t.

Keywords: cookie, pumpkin, fall

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Paleo Pumpkin Cookies with Dark Chocolate Chips | pumpkin recipes, coconut flour, almond flour, maple syrup, gluten free, diary free, grain free, easy, pumpkin spice, fall, baking | hungrybynature.com

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2 thoughts on “Paleo Pumpkin Cookies with Dark Chocolate Chips

  1. Brie @ Lean, Clean, & Brie

    Not only do these look amazzzzing, but I think I have all of the ingredients which means I can make these ASAP! Yay! Also, please tell me fall weather is going to come soon! I am so over these 80+ degree days (although I know I am going to regret saying that in December).

    Reply

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