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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
- Egg
- Honey or Maple Syrup
- Vanilla Extract
- Almond Flour
- Coconut flour
- Pumpkin pie spice
- Baking Soda
- Sea Salt
- Dark Chocolate Chips
- Walnuts
More Cookies:
- Meringue Cookies
- Double Chocolate Macadamia Cookies
- Carrot Cake Cookies
- Halloween Gluten Free Monster Cookies
Chocolate Chip Pumpkin Cookies
Ingredients
- 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!
Instructions
- 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.
Do you think I could sub almond flour for tapioca flour?
Cheers!!
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!
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!
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. 🙂
I was just about to bake these and your pumpkin scones, ( I have a lot of pumpkin purée I need to use) but ran out of almond flour, can I substitute with oat flour maybe??
Give it a try! Should be fine!
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 🙂
Hey Kasey! Thank you for taking the time to write. I’m so glad he loves them!! He is so cute & can’t believe how big.XOXO 🙂
can you sub almond and coconut flour with all purpose gluten free flour?
I haven’t tried it but I don’t see why not!
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!!
So happy you liked!! I like my cookies very soft- but you can always cook them a drop longer. Glad they were a hit! XO
Ooh these look awesome!! What is the texture like? Are they very soft, or are they chewy?
They are not cakey at all! Very soft!
Soft-ish! Chewy-ish!
Could I use Tjs almond meal for these?
TJ’s almond meal is a bit more dense- but I think it would still be good!
I used Trader Joe’s almond meal and they were delicious. 🙂
Loved them! I’m pretty much a pumpkin fanatic and these hit the spot. I gave some to my dad too and he loved them!
Made these with dark chocolate morsels and walnuts! Very yummy, thanks for recipe 🙂
So so glad you enjoyed them Jordan!
These cookies are so yummy! I used dark chocolate chips instead of dairy free. Best pumpkin-y, fall cookie ever!
Right?! So happy you liked 🙂
Hi Lexi, can i make these with sweet potatoes and do you recommend substituting kosher salt. Thanks
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 😉
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 🙂 )
Sorry for the delay, Alex!! WELCOME to Boston! 🙂
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. 🙂 Kelly
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. 🙂 Kelly
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!!
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!
Just baked the cookies amazing 🙂 what a great fall cookie. Thanks so much.
🙂 More pumpkin coming your way, Kelly!
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:)