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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.
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
- Honey or Maple Syrup
- Vanilla Extract
- Almond Flour
- Coconut flour
- Pumpkin pie spice
- Baking Soda
- Sea Salt
- Dark Chocolate Chips
If you like this cookie recipe, check out these others:
If you like this pumpkin recipe, check out these others:
Chocolate Chip Pumpkin Cookies
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- 1 egg
- 1 tbsp coconut oil or grass-fed butter
- 1/4 cup pumpkin puree
- 3 tablespoons raw honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 tsp fine sea salt
- 1/4 tsp baking soda
- 1 teaspoon pumpkin spice more to taste
- 1/4 cup or more chocolate chips
- Optional: 1/4 to 1/3 cup chopped walnuts
- Optional: Additional pumpkin pie spice sprinkled over cookies I recommend!
- Preheat oven to 350°F.
- In a mixing bowl sift together almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
- Add in pumpkin puree, egg, honey, oil, and vanilla. Mix to combine. Fold in chocolate chips.
- Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten.
- Bake for about 15 minutes, or until cooked through to your desired amount.
- Let cool and serve.
These are by far one of my favorite Paleo cookies! I am really wanting to make these again, but I don’t happen to have any eggs on hand. Can I use a flax egg and still get good results?
I haven’t tried but let me know if you do!
Love your recipes – just found your site tonight! Would these cookies still taste alright if I leave the chocolate chips out? Thank you.
WELCOME! Yes– I’d add additional pumpkin spice for more flavor then 🙂
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!
Fixed. Sorry about that!
Can I successfully replace the honey/maple syrup with xylitol in this recipe?
I’ve never tried that so I can’t promise the same results!
How many cookies should this recipe make?
Made these tonight and added in some walnuts. They were quick, easy, delicious, and the family loved them! 🙂
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.
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!
How many servings does this make? Any idea of 21 day fix container equivalents?
These look delicious! Do you know approximately how many cookies this recipe makes? Thanks!
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.
Loved this one! My grown up sons are always asking for them…they are wheat/corn/peanut allergic so this works out great!
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!
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!