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

Preheat oven to 350 degrees F.
In a medium bowl, combine melted coconut oil, pumpkin, egg, maple syrup and vanilla extract. Whisk together.
In a small bowl, whisk together almond flour, coconut flour, baking soda, and pumpkin pie spice.
Add dry ingredients into wet and mix until just combined. Fold in chocolate chips.
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.
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