Chocolate Chip Pumpkin Cookies

These Paleo Pumpkin Cookies with Chocolate Chips are the perfect Fall treat! They’re made with almond flour and coconut flour and they are soft, lightly sweetened and with a festive pumpkin flavor.

Gluten free pumpkin chocolate cookies

Paleo Pumpkin Cookies

Fall is coming! Or at least that’s how the weather feels today here in Boston. I am lucky to have the best of both worlds; I have the joys of living in the city and the benefit of working far out in the suburbs near some great local farms, and with students (who are seriously just the best) who also bring me fresh eggs right from their backyards. What is better then that? Ideal to me, at least.

So today, as I made my daily stop at the local farm, I watched as they began loading up their bins with apples, and began making room for the pumpkins to start flying in. I can’t help but get excited. I love everything about the Fall season. I especially love ALL the baking that happens during the fall, like these amazing paleo pumpkin chocolate cookies! They’re easy to whip up and are sweetened just right.

Paleo Pumpkin Cookie Ingredients

  • Coconut oil or Grass-fed Butter
  • Pumpkin puree
  • Egg
  • Honey or Maple Syrup
  • Vanilla Extract
  • Almond Flour
  • Coconut flour
  • Pumpkin pie spice
  • Baking Soda
  • Sea Salt
  • Dark Chocolate Chips
  • Walnuts

chocolate chip pumpkin cookies on a baking sheet

If you like this cookie recipe, check out these others:

If you like this pumpkin recipe, check out these others:

5.0 rating
1 reviews

Grain-Free Chocolate Chip Pumpkin Cookies

These Paleo Pumpkin Cookies with Chocolate Chips are the perfect Fall treat! They're made with almond flour and coconut flour and they are soft, lightly sweetened and with a festive pumpkin flavor.


Yields 12
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Recipe Type: Dessert
Cuisine Gluten Free, Paleo
Difficulty: Easy
Author: Lexi
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Ingredients

Directions

  1. Preheat oven to 350Β°F and line a baking sheet with parchment paper.
  2. In a bowl mix together oil, pumpkin puree, egg, honey and vanilla extract until completely combined. Add in almond flour, coconut flour, pumpkin pie spice, baking soda, and salt until completely combined.
  3. Fold in chocolate chips and walnuts.
  4. Drop tablespoons of dough on a baking sheet and bake for 15 minutes.

Nutrition

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55 comments
August 29, 2013

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55 Responses

  1. I love your website and Instagram. I’m making these right now it’s so hot in Cali I will bake tonight. Thank you so much Kelly:)

  2. OH. MY. GOODNESS. These were heaven! I added the walnuts and sprinkled more pumpkin spice inside and after baking on top of the cookies as suggested, PERFECTION. Awesome recipe girl!!! thank you for sharing!

  3. Love this cookies but I’m going to use peanut butter in place of the pumpkin what do you think? Hope it works also would love to know what almond flour do you love. I work for trader joes so I use there’s but I also tried bobs red mill not sure which one I like more. Have a great weekend thanks so much. πŸ™‚ Kelly

    1. Let me know how the peanut butter goes! Sounds yummy. I either use Trader Joe’s or Bob’s Red Mill! I use them for different things. Recipes that call for almond meal/flour I use Bob’s, recipes that call for just almond meal I use TJ’s! Have a great weekend, Kelly!!

  4. Hi Lexi I made the cookies with peanut butter they turned out amazing. I used Bob’s red mill on them I like it better then the TJs almond meal. Thank you so much for your recipes. Can’t wait for more pumpkin recipes. πŸ™‚ Kelly

  5. I just found your blog via Instagram and am loving all the delicious recipes!

    I will be trying these soon!

    (And I just moved to Boston. Loving it here so far πŸ™‚ )

    1. Hi Maija! Any salt would work just fine. As for the sweet potatoes, I am not sure 100% how they’d work as they are more dense then pumpkin. But, you can always give it a try! I think sweet potato cookies are next on my list πŸ˜‰

  6. I made these & they turned out delicious!! Thank you so much- looking at other recipes, I found them full of so much unnecessary junk- these ones are simple & easy. All my gluten eating friends loved them.
    I fiddled with them a little bit, adding much more coconut flour then called for & less almond (almond flour makes me not feel well) so I added more liquid to compensate- I thought they turned out a little soft & mushy but everyone liked them. Thanks again for the awesome recipe!!

  7. Made these last night and they were great! Definitely going to add some walnuts next time. My son loves them and they are great for a quick sweets craving πŸ™‚

  8. I was just about to bake these and your pumpkin scones, ( I have a lot of pumpkin purΓ©e I need to use) but ran out of almond flour, can I substitute with oat flour maybe??

  9. Made a batch of these cookies this afternoon. I eyeballed tablespoon portions and ended up with 10 cookies. Since these cookies don’t spread (like most gf/df cookies), I took a sheet of parchment paper and placed it on top of the dough and flattened them with the palm of my hand to my desired thickness.

    I baked them maybe 3 minutes longer than the recipe states.

    They are a very cake-like cookie, and definitely sweet and delicious.

    One thing I wanted to point out, both pumpkin pie spice and chocolate chunks are listed in the ingredients but are not specified in the directions. I almost forgot to include these essential ingredients! It may also help to group the ingredient list by dry and wet ingredients (in order of steps) to make it easier to follow so that your readers don’t miss anything. πŸ™‚

  10. Mmm I’m so happy eating these cookies! I didn’t have any almond flour, so I used all purpose with the tbs. of coconut flour and they came out great. I love that they’re chewy, soft, and don’t make me feel guilty about eating them before 10am!

  11. Made these this weekend and they were SO yummy! I didn’t have honey so I used coconut palm sugar instead which still worked great (though I have a feeling the cookies would’ve turned out sweeter with the honey). I also omitted the chocolate chips because I didn’t have any on hand, but they still turned out amazing! Will definitely try the original recipe next time, but was pleased that the cookies still came out great even with the modifications. Love how chewy they are. Can’t wait to make these again! Thanks so much!

  12. Hey lexi!

    I was just wondering your reasoning for including the almond flour and the coconut flour? This isn’t the first time I have seen this in a recipe, I was just curious as to what that small bit of coconut flour adds. Why not just add more almond flour if trying to soak up moisture?

    Thanks so much, and thanks for the delicious recipe!

    1. Coconut flour is a totally different animal in grain-free cooking. It’s dense and requires tons of liquid. Often I find including it balances out the flour mixture making the textures just right. Hope that helps!

  13. Loved this one! My grown up sons are always asking for them…they are wheat/corn/peanut allergic so this works out great!

  14. how could I turn this recipe into bars rather than cookies? Like what oven temp and what all exacts? I always triple this recipe when I make it. I want to use a 13×9 pan to make this. Help please.

  15. We are having a LKC day – I made these cookies for a snack and have your paleo pumpkin biscuits cooking as I type. Thanks for the amazing recipes!

  16. These were soooo yummy!! I love that these were simple and quick to whip up. Most other recipes had extra stuff that I didn’t feel like were necessary.

  17. I love these! But as a note, the recipe doesn’t say when to add the pumpkin spice or chocolate chips. Because I was following the recipe, I didn’t remember until they were already on the pan so I just put them on top. Still delicious!

  18. Love your recipes – just found your site tonight! Would these cookies still taste alright if I leave the chocolate chips out? Thank you.

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